Radish green pesto
Don't throw out your radish tops- make them into pesto!
Prep Time3 mins
Cook Time2 mins
Total Time5 mins
Servings: 2 -4, approx
- 2 oz radish greens 60g, radish tops
- 1 oz pine nuts 30g
- 1/2 tbsp lemon juice
- 2 tbsp olive oil virgin or extra virgin
- 1/2 clove garlic chopped, optional (or use 1 small)
Remove the tough/thicker stems form the radish greens and was well. Put the leaves in the food processor.
Gently toast the pine nuts either under the broiler/grill or in a dry skillet/frying pan until lightly browned. Keep a close eye on them as they can turn black very quickly. When they are done, add them to the food processor (and garlic if using) and pulse until the leaves and nuts are finely chopped.
Add the lemon juice and oil and pulse until mixed. Transfer to a container to store and cover with a thin layer of oil if not using immediately - refrigerate until needed. It will keep for a good week or two.
Calories: 229kcal | Carbohydrates: 3g | Protein: 3g | Fat: 23g | Saturated Fat: 2g | Potassium: 84mg | Vitamin C: 29.6% | Calcium: 7.5% | Iron: 4.4%