Recipe: The Radish Dilemma (Solved)
The humble radish might scare off a few—but not us. Around here, it’s a dip-scooper, a garlic-roasting MVP, and the crunch your salad didn’t know it needed. And don’t toss those greens—they’re pesto gold. Spoon it over pasta, tuck it into tacos, or swipe it across your morning eggs.
Basil + Radish Top Pesto
Equipment Needed: Food Processor
Ingredients:
- ½ cup toasted pine nuts (or walnuts/almonds)
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 1 cup radish greens (tough stems removed)
- 1 cup basil leaves
- ¼ cup extra-virgin olive oil, plus more as needed
- ¼ cup freshly grated Parmesan cheese (optional)
Instructions:
- In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper. Pulse until finely chopped.
- Add the basil and radish greens. Pulse until everything is broken down and well combined.
- With the processor running, slowly drizzle in the olive oil until the pesto comes together.
- Add Parmesan (if using) and pulse briefly. Taste and adjust—more lemon for brightness, salt for balance, or olive oil for a smoother texture.
Quick tips:
- Radish greens can be slightly bitter, so if yours are strong, add a touch more lemon or a small pinch of honey.
- This combo is especially good on roasted veggies or spread on toast with ricotta.