Tired of throwing away perfectly good radish tops? Prepare to be amazed by this game-changing pesto recipe that transforms kitchen scraps into a culinary masterpiece! This Small Batch Radish Top Basil Pesto is not just a condiment - it's a sustainable, flavor-packed revelation that will make your taste buds dance and your wallet smile. In just 10 minutes, you'll create a vibrant, green sauce that's packed with nutrients, reduces food waste, and delivers an unexpected burst of fresh, peppery flavor that will elevate any dish from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 1 cup radish tops
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 clove garlic
- Salt and pepper to taste
Instructions
- Thoroughly wash the radish tops and basil leaves under cool running water, removing any dirt or debris. Pat dry completely with clean kitchen towels or paper towels.
- Trim off any tough stems from the radish tops and basil leaves, keeping only the tender green parts.
- Peel the garlic clove and roughly chop it to help distribute the flavor more evenly in the pesto.
- Add the radish tops, basil leaves, chopped garlic, and grated Parmesan cheese to a food processor or high-powered blender.
- Pulse the ingredients a few times to begin breaking down the greens and combining the components.
- With the processor running, slowly drizzle in the olive oil in a steady stream, creating a smooth and consistent texture.
- Stop the processor and scrape down the sides with a spatula to ensure all ingredients are well incorporated.
- Season with salt and freshly ground black pepper to taste, pulsing briefly to mix.
- Taste and adjust seasoning as needed, adding more salt, pepper, or cheese to balance the flavors.
- Transfer the pesto to a clean jar or container, smoothing the top and drizzling a little extra olive oil to prevent oxidation.
- Serve immediately or store in the refrigerator for up to 3-4 days, enjoying with pasta, as a spread, or as a condiment.
Tips
- Washing is crucial: Ensure radish tops are thoroughly cleaned to remove any sand or dirt that could affect the pesto's texture and taste.
- Texture matters: Don't over-process the pesto. Pulse carefully to maintain a slightly rustic consistency that adds character to the sauce.
- Freshness is key: Use the freshest radish tops and basil leaves for the most vibrant flavor and brightest green color.
- Storage hack: The thin layer of olive oil on top helps prevent oxidation, keeping your pesto fresh and green longer.
- Versatility tip: This pesto isn't just for pasta - try it as a spread on sandwiches, a dip for vegetables, or a topping for grilled meats and fish.
- Customization: Feel free to adjust the cheese or add pine nuts for additional depth of flavor.
- Zero-waste cooking: This recipe is a perfect way to use parts of vegetables that are often discarded, making it both delicious and environmentally friendly.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 2g
Protein: 3g
Fat: 11g
Saturated Fat: g
Cholesterol: 5mg
