Radish Leaf Pesto

Radish Leaf Pesto
If you find late season radishes when basil is in season, try this new version of pesto and recycle those radish greens that would normally pile up in your compost. This recipe calls for a few more ingredients than traditional pesto, but it's worth it. Or how about turnip greens instead?
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  1. 2 large handfuls of vibrant radish leaves, stems removed
  2. 1/2 cup hard cheese, such as pecorino or parmesan, grated or shaved
  3. 1 bunch basil
  4. 1/2 cup nuts, such as pistachios, almonds, or pine nuts
  5. 1 clove garlic, roughly chopped
  6. 1 Tbsp. lemon zest and splash of lemon juice
  7. 1/2 tsp. sriracha or ground chili paste
  8. 1/4 tsp. cumin
  9. 1 tsp. honey
  10. 3 Tbsp. olive oil, plus more to get the consistency you like
  11. Salt and pepper to taste
  1. Place all the ingredients in a food processor or blender, process in short pulses
  2. until smooth. You will likely have to scrape down the sides of the bowl once or twice.
  3. This recipe produces a thick pesto; stream in more oil and continue to pulse to get
  4. the consistency you prefer.
  5. Serve over pasta, on crostini, crackers or crusty bread.
  1. Pesto can be stored in the fridge for up to a week or frozen for up to one month.
Adapted from Used with permission from Culinary School of the Rockies
Adapted from Used with permission from Culinary School of the Rockies
Stonebridge Farm CSA http://stonebridgefarmcsa.com/