Follow these steps for perfect results
radish tops
roughly chopped
garlic cloves
quartered
olive oil
lemon juice
white sugar
parmesan cheese
grated
pine nuts
salt
pepper
Roughly chop the radish tops.
Quarter the garlic cloves.
Combine radish tops, garlic, olive oil, and lemon juice in a food processor.
Pulse until a thick paste forms.
Add more olive oil if needed to reach desired consistency.
Add sugar, parmesan cheese, pine nuts, salt, and pepper.
Pulse to combine ingredients.
Adjust salt and pepper to taste.
If the pesto is too bitter, add 1/2 teaspoon of sugar and pulse.
Chill before serving to allow flavors to meld.
Expert advice for the best results
Taste and adjust seasonings as needed.
For a smoother pesto, blanch the radish greens briefly before processing.
Store in an airtight container in the refrigerator for up to 5 days.
Can be frozen for longer storage.
Everything you need to know before you start
5 minutes
Yes, flavors improve over time.
Dollop on a plate, drizzle with olive oil, and garnish with radish sprouts.
Serve with crusty bread
Toss with pasta
Use as a dip for vegetables
The crisp acidity complements the pesto's herbaceousness.
A light and refreshing beer will not overpower the pesto.
Discover the story behind this recipe
Pesto is a staple in Italian cuisine, and this variation offers a creative way to use radish greens.
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