Radish Leaf Pesto

Radish Leaf Pesto

Total Time: 15 minutes | Makes one jar

  • Ingredients
    2 large handfuls of good-looking radish leaves, stems removed
    1 ounce grated hard cheese, such as pecorino or parmesan
    1 ounce nuts, such as pistachios, almonds, or pine nuts
    1 clove garlic, germ removed
    lemon zest
    2 tablespoons olive oil, plus more to get the consistency you like
    salt and pepper to taste

  • Instructions
    Put all the ingredients in a food processor or blender, and process in short pulses until smooth. You will likely have to scrape down the sides of the bowl once or twice. Add more oil and pulse again to get the consistency you prefer. Taste, adjust the seasoning, and pack into an airtight container. Store in the fridge.

Notes: Use within a few days or freeze. It will keep longer if you pour a thin layer of oil on the surface 

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