Radish Leaf Pesto

Coco's Radish Leaf Pesto

Prep Time: 15 minutes

appetizer, snack

Coco's Radish Leaf Pesto

Ingredients

  • 1-2 large handfuls of good-looking radish leaves
  • 1oz of hard cheese (pecorino, pecorino-romano or parmesan), grated or shaved
  • 1oz of nuts (I like to use almonds ut you can also try pistachios or pine nuts. I don't recommend walnuts unless you like more of a bitter taste to your pesto)
  • 1-2 garlic clove or 3-5 garlic scapes
  • 1/2 tsp of lemon juice (or more to taste)
  • 2-5 tablespoons olive oil, depending on your consistency preference
  • salt & pepper to taste

Instructions

  1. Put all the ingredients in a food processor, blender, or mortar and pestle. Process until smooth, scraping down the sides a couple of times and processing again.
  2. Add more oil until you get the consistency you prefer. More oil will make it more creamy and smooth. Less oil will make it chunkier.
  3. Taste and adjust seasoning/ingredients
  4. Put into an airtight container. I like to use 4oz glass "mason" jars
  5. Serve with crackers or crudite

Notes

Store in the refrigerator for a week or freeze for longer (3 months in a fridge freezer; one year in a long term freezer).

https://nourishwithcoco.com/recipes/radishleafpesto/

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