Save those radish greens and use them to make this bright and peppery pesto. This dairy-free recipe leaves out the cheese for a nutrient-dense flavorful pesto everyone can enjoy!
1bunch radish greenswashed and dried (about 6 cups loosely packed)
1cuploosely packed sproutsshoots or other baby green(I used pea shoots)
1small clove garlic
3tablespoonspepitastoasted (*see note)
2tablespoonspine nutstoasted (*see note)
1/4teaspoonKosher salt
pinchblack pepper
juice of 1/2 a lemonabout 2 tablespoons
1/4cupextra virgin olive oil
Instructions
Combine all the ingredients except olive oil in a food processor. Process until finely chopped.
Remove lid, scrape down the sides as needed.
Replace lid and with the processor running, slowly drizzle in the olive oil and process until combined. If you prefer a smoother texture than shown, use a little more olive oil or water until desired consistency is achieved.
Season with additional salt and pepper to taste if needed.
Notes
*To toast pine nuts and pepitas, place in a small skillet over medium-low heat until starting to lightly brown giving the skillet a shake every minute or so while toasting. Let cool for a few minutes before adding to the food processor.