Radish Leaf Pesto
Delightfully pungent radish greens paired with mint and basil make the perfect pesto and pack a nutritional punch. Serve with chicken, fish, vegetables, potatoes or any other way you would enjoy traditional pesto.
Servings: 8 servings
- 1/2 cup raw walnuts
- 1 fat clove of garlic
- 1/4 tsp sea salt (I use this one)
- 1 cup radish leaves
- 1/2 cup mint leaves
- 1/2 cup basil leaves
- 2 tbsp lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 tsp black pepper
- 2 tbsp parmesan cheese*
Place walnuts, garlic, and salt in a small food processor and pulse until broken down.
Add in radish greens, basil, mint and lemon juice. Process until broken down, pausing to wipe down the sides as needed.
Add in lemon juice and extra virgin olive oil and process until smooth. You can add a couple of tablespoons of water (or additional olive oil) if you would like to thin it out.
Add in pepper and Parmesan cheese. Give it one last whirl, serve and enjoy!
*If freezing, leave out the cheese and add when ready to serve.
- In the refrigerator: keep this healthy pesto recipe in an airtight container in the refrigerator for up to one week. If you’re finding that it’s thickening up a lot, feel free to drizzle in some more olive oil or a bit of water.
- In the freezer: yes, you can actually freeze a batch of this radish leaf pesto for later! One trick is to add it to an ice tray to create little pesto cubes that can be used later. You can also simply add it to a freezer-safe container or bag and pop it in the freezer for up to three months.
Serving: 2tbsp | Calories: 124kcal | Carbohydrates: 3g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 94mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 27mg | Calcium: 111mg | Iron: 1mg