Radish Top Pesto PerfectionPrint Recipe
- 1 cup radish tops
- 3/4 cup roughly chopped parsley
- 1/4 cup mint
- 1 tbsp lemon zest
- juice from 1 lemon
- 1/4 cup and 2 tbsp extra virgin olive oil
- 1/4 cup walnuts
- 1 tbsp flax seed
- salt & pepper
First, wash and pat dry all your greens. Then you can heat an iron cast pan over high heat and place in the walnuts to toast for 5 minutes, stirring to prevent burning. Turn off the heat and let them cool down in the pan.
In a blender or food processor place in all the ingredients but omit the walnuts, salt and pepper. Pulse it a few times then add the walnuts and continue blending until a smooth consistency is reached. Taste the pesto and taste it before adding the salt and pepper to season to your liking. Store in an airtight container in the fridge for up to 1 week.
This pesto combines two of my favorite things, parsley, lemon zest and juice. I know it sounds like a gremolata but with the addition of Omega packed walnuts and smooth olive oil, you get a beautiful green sauce. I never buy my vegetables pre cut, who knows how and where they were handled before I decided to put them in my body? Obviously I do make some exceptions for this, such as cauliflower rice. I buy that pre cut firstly because due to the low-fodmap theres a limit on how much I can eat and second because sometimes I just really do not have the time to pulse and clean up the snow storm that just occurred in my kitchen. Sure you could sauté the radish greens in a bit of oil and add some chicken or tofu to it for a complete meal but personally I like to reserve that spot for a nice Swiss chard. And as for using the tops in a salad, I find them a bit too much of a tough bite and not enough flavor like a peppery arugula would give me. So enter the perfect pesto. Its a easy way to combine the radish tops for a ready to go sauce, and guess what? It goes amazing with cauliflower rice.