Uploaded June 2023 | Updated September 2026, 2 days ago
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer!
shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
Sometimes we get asked what to do with fresh radish greens. Sometimes radishes come with their greens attached and if handled properly, those greens come to you in good condition. Even if not, if they are at least intact enough to get properly clean, they may be used to make pesto.
This pesto is half-and-half radish greens and basil, or can be. Arugula might be substituted for either the radish greens or the basil, or all three might be used as well. Furthermore, while pine nuts are traditional for pesto, walnuts and pecans also work just as well, so use what you have on hand. Make sure to use more of the nuts, well-toasted, as a garnish for whatever the pesto goes on.
The pesto will last a week or two in the fridge, losing potency after the first couple days. It should also freeze fairly well. To prevent color change of the surface a thin layer of oil may be spread over it before storage.
Makes about a cup and a half.
Equipment:
• food processor or similar
• flexible scraping spatula
Ingredients:
1/2 cup radish greens rinsed clean
1/2 cup basil greens stems are okay if they are not too woody
1/4 cup pine nuts or substitute; optionally toasted
1-2 cloves garlic
1/4 cup olive oil
2 Tbsp lemon juice
1/4 cup parmesan optional; grated
1/4 tsp salt
1/4 tsp black pepper
Procedure:
1. Make sure that the leafy things are clean, free of sand, and if the stems are to be used, give them a few crosscuts to help ensure that fibers will not wrap around the spindle of the food processor.
2. Place the leafy greens, garlic, nuts, salt, pepper, parmesan and lemon juice into the food processor.
3. While blending, stream in the olive oil.
4. Rock the food processor or use a spatula to scrape down the sides, to make sure that all the particles are chopped thoroughly into paste.
5. Once everything is reduced to an aromatic green paste, it’s done!
6. Store in a tightly-lidded container under refrigeration for 2-8 hours before use, or overnight if possible. Freeze leftovers for best shelf-life.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer!
shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
Sometimes we get asked what to do with fresh radish greens. Sometimes radishes come with their greens attached and if handled properly, those greens come to you in good condition. Even if not, if they are at least intact enough to get properly clean, they may be used to make pesto.
This pesto is half-and-half radish greens and basil, or can be. Arugula might be substituted for either the radish greens or the basil, or all three might be used as well. Furthermore, while pine nuts are traditional for pesto, walnuts and pecans also work just as well, so use what you have on hand. Make sure to use more of the nuts, well-toasted, as a garnish for whatever the pesto goes on.
The pesto will last a week or two in the fridge, losing potency after the first couple days. It should also freeze fairly well. To prevent color change of the surface a thin layer of oil may be spread over it before storage.
Makes about a cup and a half.
Equipment:
• food processor or similar
• flexible scraping spatula
Ingredients:
1/2 cup radish greens rinsed clean
1/2 cup basil greens stems are okay if they are not too woody
1/4 cup pine nuts or substitute; optionally toasted
1-2 cloves garlic
1/4 cup olive oil
2 Tbsp lemon juice
1/4 cup parmesan optional; grated
1/4 tsp salt
1/4 tsp black pepper
Procedure:
1. Make sure that the leafy things are clean, free of sand, and if the stems are to be used, give them a few crosscuts to help ensure that fibers will not wrap around the spindle of the food processor.
2. Place the leafy greens, garlic, nuts, salt, pepper, parmesan and lemon juice into the food processor.
3. While blending, stream in the olive oil.
4. Rock the food processor or use a spatula to scrape down the sides, to make sure that all the particles are chopped thoroughly into paste.
5. Once everything is reduced to an aromatic green paste, it’s done!
6. Store in a tightly-lidded container under refrigeration for 2-8 hours before use, or overnight if possible. Freeze leftovers for best shelf-life.
Music: bensound.com/royalty-free-music
