Spring crop radishes are hitting the markets right about now! But I urge you to keep those beautiful green tops. Because after you have enjoyed the radishes, make a batch of this delicious Radish Top Pesto, and enjoy a fresh taste for many months to come!
We took a stroll down the aisles of our local Farmer's Market on Saturday. All of the local growers here in the valley had lovely displays of greens of all kinds and lots of radishes. Radishes and greens are the beginning crops of springtime, with promises of warmer weather to come. One of the first crops radishes always bring a smile to my face. When I come across radishes that are a bit oversized for fresh eating, we enjoy them oven-roasted as a side dish. Just so you know, roasted radishes are delicious, and so is this Radish Top Pesto.
One can never have too many jars of pesto in the freezer!
I am a true pesto fan. I will make pesto with many different herbs and green vegetables, like this Carrot Top Pesto. Pesto, especially Radish Top Pesto makes a wonderful spread for sandwiches and burgers. If your family is tired of eating the usual vegetables prepared in the same way, toss them with a bit of pesto before serving for a delicious change of pace. Up your baked potato game, top it with some pesto and sour cream for a fresh bright flavor.
Radish Top Pesto
by the seat of my pants!
Slowly add the oil while using an on and off pulse method to mix and chop the ingredients.
Spoon into a freezer container or storage jars, label, and freeze.
Storage options for Radish Top Pesto. Store in the freezer for up to 6 months. Once thawed, store in the refrigerator for up to two weeks. The color of Radish Top Pesto may darken when stored in the refrigerator but it will be fine to eat and enjoy.
Radish Top Pesto has a bright flavor with just the slightest bit of spicy bite, much like a radish. And with only four ingredients, this pesto is quick to buzz up and tuck into the freezer for future enjoyment. I can guarantee you, that long after summer has cooled off to a slower paced fall and winter, opening a jar of Radish Top Pesto will make any day a brighter day! No matter how you enjoy it.
One additional thought on this recipe:
It is not a mistake, this pesto does not contain any nuts.
Ingredients needed for this recipe:
- radish tops
- olive oil
- garlic salt
- parmesan cheese
You will also need the following:
- cutting board
- kitchen knife
- measuring cups
- measuring spoons
- silicone spatula
- food processor
- small storage jars or containers with tight-fitting lids
Now we are ready to begin!
Radish Top Pesto
by the seat of my pants!
UPDATED: 02.23.2024
Radish tops, from 2 bunches, cleaned with all of the tough stems removed
1 t garlic salt
1/3 - 1/2 c Parmesan or Romano cheese
1/4 - 1/3 c olive oil
Fill your processor bowl with the greens, packing down lightly.
Add the garlic salt and parmesan cheese.
Radish tops, from 2 bunches, cleaned with all of the tough stems removed
1 t garlic salt
1/3 - 1/2 c Parmesan or Romano cheese
1/4 - 1/3 c olive oil
Fill your processor bowl with the greens, packing down lightly.
Add the garlic salt and parmesan cheese.
Slowly add the oil while using an on and off pulse method to mix and chop the ingredients.
Continue to pulse, until proper consistency is achieved.
Spoon into a freezer container or storage jars, label, and freeze.
UPDATE:
For your convenience, a "copy and paste" version of Radish Top Pesto has
been included below.
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Printable "copy and paste" version:
Radish Top Pesto
by the seat of my pants!
by the seat of my pants!
UPDATED: 02.23.2024
Radish tops, from 2 bunches, cleaned with all tough stems removed
1 t garlic salt
1/3 - 1/2 c Parmesan or Romano cheese
1/4 - 1/3 c olive oil
Fill your processor bowl with the greens, packing down lightly.
Add the garlic salt and parmesan cheese.
1 t garlic salt
1/3 - 1/2 c Parmesan or Romano cheese
1/4 - 1/3 c olive oil
Fill your processor bowl with the greens, packing down lightly.
Add the garlic salt and parmesan cheese.
Slowly add oil while using an on and off pulse method to mix and chop the ingredients.
Continue to pulse, until proper consistency is achieved.
Spoon into a freezer container or storage jars, label, and freeze.
Storage options for Radish Top Pesto. Store in the freezer for up to 6 months. Once thawed, store in the refrigerator for up to two weeks. The color of Radish Top Pesto may darken when stored in the refrigerator but it will be fine to eat and enjoy.
~~~~
Woo hoo! You're one clever lady! I didn't know radish tops were edible. So this recipe sounds great, love pesto and radishes too so it's a winner! Thanks!
ReplyDeletePam I hope you enjoy it, we sure do! I have also roasted the large radish leaves just like kale, they are delicious prepared this way. Thanks for stopping by, have a great week ahead.
DeleteI've never used the radish tops. sounds practical and delicious.
ReplyDeleteI love it, and a great use for the tops! Thanks for stopping by!
DeleteWhat a great idea! I never know what to do with radish tops.
ReplyDeleteI really enjoyed it, I can't wait for our CSA to start up and make another batch. We are getting our garden beds built, so no garden this year...
DeleteMy radishes did the same thing! I'm going to try this. Thanks for sharing at the What's for Dinner party. Have a great week.
ReplyDeleteI think you will like it, it is bright and flavorful! Thanks for hosting What's For Dinner!
DeleteNever heard of this. I love radishes but not so sure about pesto but hey, I gotta try it :) Thanks so much for linking up with me at the Unlimited Link Party 27. Pinned!
ReplyDeleteI make pesto out of so many things, this is just one. It is delicious! Thanks for hosting Unlimited Link Party 27, I appreciate it!
DeleteThis sounds so good. We love homemade pesto, but haven't tried it with radish tops. We will be making this later this spring! Thank you! I found you over at Fiesta Friday 525 :)
ReplyDeleteAnnie, it is sharp but delicious. Radish tops have a little bite to them and it comes through nicely in the pesto. Also it is a great way to get a touch of "bitter" in your meals. We tend to not include bitter as a flavor element, which is a shame, it is delicious and good for our guts at the same time. Thanks for stopping by, I appreciate it.
DeleteWhat a great idea! I always knew radish greens were edible but I would toss them anyway cause I didn't need the greens with all the other green growing in my garden. But if I can make pesto out of them, that's awesome. Pinned!
ReplyDeleteAmy, thank you! It is different, but so delicious! Thanks for stopping by, have a great week ahead.
DeleteI have to admit I have never made or thought of making pesto with radish tops. Thanks for sharing Melynda
ReplyDeleteEsme, when I think of how many times I threw the radish tops away, Yikes! They are full of nutrition, and now I try and use them in many different ways, including this lovely pesto. Thanks for stopping by, I appreciate it.
Delete