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–+ servings
Fresh Radish Green Pesto

Fresh Radish Green Pesto

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
If you are planning on making this pesto, make sure to separate the greens from the radishes as soon as you come home - the fresher the better. It is really as simple as giving them a good rinse, removing any that are wilted or have a woody stem, then blitzing in the food processor with nuts, parmesan, olive oil and a little seasoning. Spoon it all into a clean jar, cover with a little olive oil and store in the refrigerator for up to a week.
Prep Time 5 minutes
Serves 1 jar

Ingredients

  • greens from 1 bunch of radishes
  • 75 g unsalted nuts eg. walnuts, hazelnuts, cashews
  • 1 large garlic clove peeled and sliced
  • 50-75 g grated Parmesan cheese Grana padano, Parmigiano, Pecorino etc.
  • 1 Tbsp lemon juice
  • 3 Tbsp olive oil
  • 1/2 - 1 tsp sugar to taste
  • salt & pepper to taste

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Instructions

  • Wash the radish greens well, taking care to remove any wilted or yellowing leaves and any woody stems.
  • Pack the greens into a food processor with the blade attachment fitted. Add the nuts, garlic, cheese and lemon juice and pulse to a rough paste.
  • Add the olive oil, sugar, salt and pepper, pulsing until the mixture has emulsified and you are happy with the texture. I like a rough and rustic pesto, but you may prefer it smoother - if so, add another tablespoon or two of oil and continue to pulse the mixture until smooth. Taste when you are done and see if it needs more seasoning. Only you will know if you are happy with the flavour!
  • Spoon the pesto into a scrupulously clean jar , packing down well to ensure there are no air bubbles. Pour enough olive oil over the top to ensure it is completely covered, and store in the fridge for one to two weeks until ready to use.

Notes

IMPORTANT NOTE: Do not leave the processor running as you add the olive oil - this can result in an extremely bitter flavour. Use the pulse function, or switch on and off to gradually bring the pesto together instead.

Nutrition

Serving: 1grams