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a unique twist on pesto that utilizes the edible tops of radishes. great with pizza, pasta, or other light + crunchy snacks. | small batch radish leaf + basil pesto | a flavor journal food blog

small batch radish leaf + basil pesto

sara a.
a unique twist on pesto that utilizes the edible tops of radishes. great with pizza, pasta, or other light + crunchy snacks.
5 from 2 votes
Prep Time 5 mins
Total Time 5 mins

Ingredients
  

  • 1 cup fresh radish leaves washed; loosely packed
  • 1 cup fresh basil leaves washed; loosely packed
  • 3 Tbsp. extra virgin olive oil best quality
  • 3 Tbsp. walnuts toasted
  • 2 Tbsp. parmesan best quality
  • 1/4 tsp. sea salt freshly cracked
  • 1 pinch cracked black pepper
  • 1 large garlic clove roughy chopped

Instructions
 

  • Combine radish leaves, basil leaves, garlic, toasted walnuts, and one tablespoon of olive oil into a food processor.  Pulse until ingredients are starting to form a paste.  Stop to scrape down radish and basil leaves whenever necessary.
  • Add the parmesan cheese, salt and pepper. Pulse a few times to combine everything.  Then, slowly drizzle in the additional olive oil as you turn the processor to a steady blending mode.  Blend until creamy, or to your preferred texture.
  • Add additional salt to taste, and add additional olive oil to achieve a creamier texture if you like.  Refrigerate pesto for up to one week, or freeze for up to three months.

Notes

This makes 1/2 cup of pesto.
Keyword pesto, radish leaf pesto
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