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Radish Greens & Kale Pesto 4.28.16

This weekend I went to the Farmer’s Market with my husband, Alex. We go every week to pick up a box of locally grown food from a small farm we support. As we walked up, we saw this…

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Holy radishes!!!

It’s early spring around here and these puppies are thriving right now! There was a time when I wasn’t so excited to see radishes. Now, I can admire their beautiful colors as well as the culinary options they offer in the kitchen. These little guys are super versatile.

Let’s start with the tops because, let’s be honest, the tops are where it’s at. Often, when vegetables come with green tops, like carrots, beets, turnips, etc.. they get thrown away. Please don’t throw them away. I repeat: Please Don’t Throw Them Away! There are so many things you can do with these beauties.

First up… Drum roll please… Pesto!

Pesto is so easy and once you make it yourself, you’ll never want to buy it from the store again. First, gather all the goods. It’s easier to have everything ready and it will take you no time at all to prep everything.

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Start by putting the greens, kale, lemon juice, salt, and garlic in. If you hands stink after peeling the garlic, let me tell you a little secret: Rub a generous amount of salt on your hands and rinse. That should take care of your problem. Life saver, trust me!

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Next come the nuts! When making pesto, you can use about any nut you prefer. Traditionally the pine nut is used. I have made this pesto with a variety of nuts so feel free to change it up if you’d like. The pine nut seems to stay tried and true for me. Pulse a few more times until perfection is reached.

Add-Nuts

Now is time to taste test! I have to be honest and say that I can devour in large, copious amounts, some fresh pesto. Here’s how to taste test:  Use your finger as a sample spoon to get a nice scoop of pesto.

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Lick it clean! Obviously you’ll need to do this more than once. 

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Scoop pesto into a jar and place in refrigerator or freezer. Apply to toast, omlettes, veggies, or anything else you desire!

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Do you ever get veggies with tops on them? What do you like to do with the green tops?  Do you have anything that’s growing like crazy right now where you are at?  Have you ever gotten a CSA from a local farm? What’s your favorite fruit or veggie you can’t wait to come back in season?

 

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Radish Greens & Kale Pesto
Instructions
  1. 1. Pulse the radish greens, kale, garlic, lemon juice, and salt in a food processor until coarse.
  2. 2. With the food processor on, slowly add the olive oil until smooth.
  3. 3. Add the pinenuts and pulse a few more times or until the nuts are ground to desired consistency.
Recipe Notes

** If you like it cheesy (ha!) Add 2 Tablespoons Nutritional Yeast or Parmesan cheese. Adding a bit of cheese will also cut the spiciness of the radish tops.

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