Best 4 Radish Leaf Radish Top Pesto Recipes
Unleash the culinary potential of radish leaves with our diverse collection of pesto recipes. Discover a vibrant fusion of flavors and textures as you explore pestos made from different varieties of radishes, including watermelon radish, daikon radish, and spicy red radish. Each pesto offers a unique taste profile, ranging from mildly sweet to delightfully spicy. Experiment with various nuts and herbs to create pestos that cater to your personal preferences. From classic basil pesto to innovative combinations like arugula and mint pesto, our recipes provide a culinary adventure that will transform your meals. Radish leaf pesto is a versatile condiment that can be used as a spread on sandwiches and wraps, a dip for vegetables and crackers, or as a marinade for grilled meats and fish. With its vibrant color and bold flavor, radish leaf pesto is sure to add a touch of freshness and zest to any dish.
Let's cook with our recipes!
RADISH GREENS PESTO SAUCE RECIPE
Radish Greens Pesto, a simple food waste recovery recipe using radish leaves in place of basil in pesto sauce. Easy, tasty, and so versatile!
Provided by Kristina Todini, RDN
Categories Sauces, Dressings + Dips
Time 20m
Number Of Ingredients 8
Steps:
- Wash radish tops: First, wash radish greens by cutting them from the stem and then soaking in a bowl of water. Remove from water and either dry by laying out flat or using a salad spinner.
- Blend ingredients: Add washed and dried radish tops, pine nuts or seeds, and garlic cloves to a food processor and pulse until finely chopped. Slowly add in oil and continue pulsing until well combined, but not completely smooth.
- Add cheese and spices to taste: Next, add cheese, salt, and pepper and pulse a few more times until combined. Taste the pesto and add more if needed to desired taste.
- How to serve: Use pesto as a sauce with your favorite pasta, mixed into your favorite vegetable soup, or even as a dip with fresh vegetable crudités.
Nutrition Facts : ServingSize 1 serving, Calories 199 kcal, Carbohydrate 2 g, Protein 5 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 137 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 14 g
RADISH TOP PESTO RECIPE
Number Of Ingredients 7
Steps:
- Add all ingredients to a blender and blend on high until smooth (divide up ingredients and blend in batches if they won't all fit in your blender at once).
- Transfer to a Mason jar and serve fresh or store in the fridge for up to two weeks, or in the freezer for up to 3 or 4 months.
RADISH LEAF / RADISH TOP PESTO
Had farmer's market radishes and wondered if something could be made from their good-looking (edible but bitter) leaves. This was the result. Its NOT going to be mistaken for basil pesto, but its still delicious in its own way and can be used for the same applications. By using the radish leaves you're turning one veggie into two--very budget friendly! I made this with the good leaves from two bunches, maybe 2 or so unpacked cups of leaves. Just separate the radish leaves from the radishes, keeping the leaves that are bright and crisp and discarding any that are discolored or wilted. You'll probably have the best to choose from with your own homegrown radishes or from the farmer's market (probably not going to be as fresh at the grocery store). Wash them well and pat dry, then you're ready to pulverize...Note: I found the pesto to be okay when I first made it, but really a bit bitter. The tsp of sugar really goes a long way! It will still be slightly bitter, but in an enjoyable, kind of peppery/tart way more like arugula. Give it a try and don't be afraid to adjust sugar/salt/pepper to find the balance you prefer.
Provided by Just Garlic
Categories Spreads
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Drop the first four ingredients (leaves, garlic, olive oil, lemon juice) to the bowl of your food processor and pulse to form a thick paste. Add more olive oil if necessary to bring to your desired consistency.
- Add the sugar, cheese, nuts, salt and pepper and pulse to combine. Adjust the salt and pepper to taste. If the pesto is still a bit bitter, add 1/2 tsp of sugar and pulse.
- Chill to combine flavors and use in your favorite pesto application.
SHEET PAN COD WITH HONEY-LEMON RADISHES AND RADISH TOP PESTO
Roasting radishes brings out their sweetness and takes away their spicy bite. In this recipe, I broil them with lemon, garlic and honey and use the radish greens to make a pesto as a sauce for tender baked cod and buttery garlic toast.
Provided by Gabriela Rodiles
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a rack 5 to 6 inches from the top of the oven and preheat to broil.
- Separate the greens from the radishes. Trim the radishes, then quarter if large and halve if small. Put the radishes in a large bowl. Wash the greens very well in at least 2 changes of water and set aside.
- Heat the butter and 5 minced garlic cloves in a small saucepan over medium heat and cook until the butter melts and the garlic is fragrant, 1 to 2 minutes.
- Whisk 1 tablespoon of the garlic butter, the honey, 2 teaspoons lemon zest, 1 1/2 teaspoons kosher salt and a few cracks of pepper in a small bowl. Drizzle the mixture over the radishes and toss to coat. Place the radishes on the left side of a rimmed baking sheet.
- Slice 1 lemon into 8 thin rounds. Place 2 lemon rounds next to each other on the right side of the baking sheet, then place 1 cod fillet on top. Repeat with the remaining 6 lemon rounds and 3 cod fillets.
- Drizzle 2 tablespoons of the garlic butter between the cod fillets. Sprinkle with the seasoned salt, paprika and a few cracks of pepper. Broil until the radishes are fork tender and the cod is opaque, flakes easily with a fork and registers 130 to 140 degrees F on an instant-read thermometer, about 10 minutes.
- Meanwhile, put the pine nuts, 3 tablespoons Parmesan, the remaining 1 garlic clove, 3/4 teaspoon salt and few cracks of pepper in a food processor and pulse until a smooth paste forms, about 10 seconds. Add the reserved radish greens, basil leaves and the juice of 1 lemon. Pulse until chopped, about 10 seconds. Slowly stream in the oil and process about 30 seconds. Scrape down the sides with a rubber spatula and process until smooth, about 30 seconds.
- Arrange the bread slices on another baking sheet. Spoon the remaining garlic butter over the bread, then sprinkle with the remaining 3 tablespoons Parmesan, 1/2 teaspoon salt and a few cracks of pepper. Broil the garlic toast until golden brown around the edges, 1 to 2 minutes.
- Spoon 2 tablespoons of the pesto in the center of each plate. Top with a quarter of the radishes and 1 piece of cod with lemon slices. Serve with the garlic bread and remaining pesto for dipping.
Tips:
- Choose fresh, tender radish leaves for the best flavor and texture. Avoid leaves that are wilted or yellowed.
- Wash the radish leaves thoroughly before using them. You can soak them in a bowl of cold water for a few minutes to remove any dirt or grit.
- Blanch the radish leaves briefly in boiling water before using them in the pesto. This will help to soften them and bring out their flavor.
- Use a food processor or blender to make the pesto. This will help to create a smooth and creamy consistency.
- Add more or less olive oil to the pesto, depending on the desired consistency. You can also add other ingredients to the pesto, such as garlic, Parmesan cheese, or nuts.
- Use the pesto as a spread for sandwiches or wraps, as a dip for vegetables or crackers, or as a sauce for pasta or grilled chicken.
Conclusion:
Radish leaf pesto is a delicious and versatile condiment that can be used in a variety of dishes. It is a great way to use up leftover radish leaves and it is also a healthy and nutritious addition to your diet. So next time you have a bunch of radishes, don't throw away the leaves! Make radish leaf pesto instead.
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