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Recipe by Batsheva Kanter

Radish Top Pesto

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I bet a lot of you didn’t know that you can eat the tops of radishes. I was at the Farmers market (again!) and the vendor who sold me the radishes asked me if I wanted to keep the tops. I was curious as to why I would want to keep them and he told me they were edible. Of course I was keeping them!

 

I was intrigued. I also felt like I got two vegetables for the price of one. I googled radish tops to see what I could make with it. Pesto came up as an option. I decided to make Radish Top Pesto and I wanted it to be vegan. I chose nuts that I already had at home and that I thought would complement the spiciness of the leaves. The combination is perfect. I also love that this pesto doesn’t oxidize like basil pesto. It keeps its vibrant green color. I served it with roasted radishes and it was delicious.

Ingredients

Main ingredients

  • tops from 2 bunches of radishes

  • 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

  • 1 cup roasted pistachios

Directions

Prepare the Pesto

1.

Wash and dry the radish tops and set aside.

2.

Add garlic, olive oil, pistachios and salt to a food processor using the S blade. Process until slightly chunky.

3.

Add radish tops and process until it reaches consistency in picture above.

4.

Serve with roasted vegetables or crudite.

Tips:

Remove the tops as soon as possible to retain the freshness of the radishes. Radishes will keep in the refrigerator for a long time.
Radish Top Pesto

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