radish top pesto

Snack on your radish, and blitz up the tops! Although sautéed radish tops are a close second, pesto is my favorite way to use radish tops.

Ingredients (Makes 6 servings.)

.5 cup pine nuts

.5 cup parmesan cheese, shredded

1 cup basil, packed

1 cup radish tops, packed (or some combination of two cups of greens)

1 clove raw garlic

1 cup heavy cream

.5 cup evoo

1 Tablespoon lemon or white wine vinegar

Salt, to taste

Pesto + cavatelli for 24 at The Miscela Project.

recipe

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recipe 〰️

1. Blanch your basil and radish tops in salted boiling water for 15 seconds, and immediately transfer to an ice bath. (This is optional but helps maintain a vibrant green color in the final pesto!)

2. Combine the pine nuts, parmesan cheese, basil, radish tops, garlic, and EVOO to a food processor and pulse until smooth.

3. Stream in the heavy cream with the food processor on it’s lowest setting.

4. Add the lemon or white wine vinegar, taste for salt. (The parmesan might be salty enough without any addition!)

5. That’s it! Don’t skip the blanch, and reserve a splash of pasta water when tossing with cooked pasta to make the pesto glossy! <3