Farmer’s Recipe: Radish Leaf Pesto
For anyone out there that doesn’t like to waste any piece of fresh food in the fridge, this is a great way to use your scrap radish greens. This sauce comes out thick and refreshing with a zesty touch of citrus. Do be careful as you first break up the radish leaves, they can sometimes start out a little prickly. I like to soak them in cool water before I start sometimes just to help them crisp up a bit.
I’m fortunate to live in the PNW where hazelnuts are available widespread, so that’s the nut I like to use best in this recipe. Really you can mix in any nut you’re a fan of, I’ve made it with some almonds, cashews, and pine nuts in the past and those were all equally as good.
As for seasoning a small handful of garlic is the most important one in my opinion. A pinch of salt and pepper makes a nice addition, and don’t be afraid to add in any other herbs you have on your early summer pruning list. I’m often pruning my parsley this time of year, and it’s not unusual for my kitchen to be overrun by arugula that’s been cut to prevent bolting, too. I like to mix both of these into the pesto.
Another of my favorite ingredients in my radish pesto is lemon. When possible I like to zest a lemon and squeeze the juice of half a lemon in. This gives it a crispy brightness that makes it perfect for a summertime meal. In my own kitchen I like to use a lemon infused olive oil, too. This is one of my favorite flavors and just adds an extra smooth punch of flavor to the sauce.
The last thing I like to add in for my radish pesto is some actual radish root. I often have a few that are too small to use in any other dish, but still have a bit of flavor to them. I just chop them in with the leaves and blend it all together.
Radish Leaf Pesto:
2-4 cups of radish greens broken or chopped into pieces
2-4 cloves of garlic
1/2 Lemon of squeezed juice and zest
1/3 cup Parmesan cheese
1/3 cup nuts (I use hazelnuts for mine, any nuts will work)
1/4 cup olive oil (add as needed)
Pinch of salt and pepper, or other leftover herbs for taste
I like to start blending with my hardest ingredients first, this means starting with the nuts to break them down as much as possible. This is usually where I start adding a bit of the oil to help smooth the blending process out a bit. Then you’re ready for the radish greens and any root you want to add in. Next add in your garlic, parmesan, and any other herbs you like for taste. Again, I typically just sprinkle these in a little at a time. To finish it off add in the rest of your oil a little at a time until you reach your desired pesto consistency.
When it’s finished I like to jar it up and stick it in the fridge, or fill a baggie and freeze it for later! I love to add this as a dip on a charcuterie board, as well as just topping meat and pasta with it on a hot summer day.