Don’t toss those tops!
Radish greens are a nutritional powerhouse, similar to broccoli and kale in terms of antioxidants. They’re also high in vitamin C and calcium. Instead of letting them go to waste, stretch your grocery dollar by utilizing these crisp, peppery greens.
Early in the season, radish greens are young and tender and they can be eaten raw, as you would any baby green. Later in the season the greens become more fibrous, perfect for braising or for this simple pesto.
Prep Time 30 minutes mins
- 1 clove Garlic
- 1 Tbsp Acid (lemon juice, white wine vinegar or apple cider vinegar)
- 4 cups Radish greens, packed (about 4 bunches of small early-season radishes or 3 bunches of larger, later-season radishes)
- 1/4 cup Nuts (almonds, walnuts, sunflower seeds or other mild nuts or seeds work well)
- 1/3 cup Olive oil
- 1/3 cup Parmesan or another hard cheese, grated
- Salt and freshly ground black pepper, to taste
Mince the garlic clove and combine in a small bowl with the lemon juice or vinegar. Allowing this mixture to marinate for a few minutes will mellow out some of the fiery, raw garlic taste.
Separate radish roots from the greens, and wash the greens thoroughly. Radish greens grow close to the earth, so they may be a little muddy.
Add the nuts or seeds to the bowl of a food processor and process until minced. Add the greens and process until thoroughly minced, scraping down the sides of the bowl as needed.
Add oil, the garlic mixture, salt and pepper and process until the mixture is smooth and emulsified. It will turn a slightly lighter shade of green. Add cheese and process to combine.
Serve tossed with hot pasta like a basil pesto, spread on a sandwich, topping grilled chicken, or use as a dip for chips or spring roots, like radishes or carrots.
Keyword Pesto, Radish, Vegetarian
