Full taste -> Less waste

Vegan Radish Green Pesto

So we love pesto, oui? This super quick recipe utilizes greens from your garden or bunch radish in a way that incorporates their bounty & nutrition while reducing food waste! Radish greens tend to have a bitterness on their own - and even become a wee bit prickly if they grow to be quite large. This recipe really balances the bitterness of radish greens with salt, fat, acid and the natural sweetness of the nuts & seeds. Swap the greens or nuts with something you have readily available and on hand as you prefer.

Vegan Radish Green Pesto

Makes 1 mason jar

What you’ll need:

Food processor, measuring cups & spoons, strainer, citrus press, cutting board, knife, spatula & a mason jar, or a 2-cup storage vessel.

Ingredients:

1 cup walnuts (pine nuts, cashews, or almonds would also work well!)

3-4 loose cups washed radish greens with the large stems removed (alternatively: half arugula mixed with half carrot tops / spinach / kale if you don’t have radish tops!)

Juice & zest of 1 lemon

1 clove of garlic

3/4 cup olive, grapeseed or avocado oil

3/4 cup Pure Kitchen Seed Parmesan (available within the Ottawa area or you can make your own!)

1/4-1/3 cup fresh basil

4-5 Tbsp chives (green onion or scallion would be great too)

Salt & pepper to taste (only add after your first taste!)

Steps:

1. Wash & prep & peel your ingredients. Leave greens whole, you can chop your garlic up if you like but it isn’t necessary!

2. Add the ingredients into your food processor starting with the dry ingredients on the bottom, and the wet ingredients on top. Blitz it!

3. After 2-3 minutes - or once the ingredients are mixing well together - open your food processor and taste! Add your salt and pepper as you like - and option to add more oil or greenery depending on whether you want a thicker pesto like a paste or thinner one.

4. Transfer to an air tight container or jar and store in the fridge! The flavours will blend and taste even better the following day! Freezes well. Stores for up to 1 week+ in the fridge (if it lasts that long).

Enjoy on roasted vegetables, for BBQ dishes, encrusted on tofu or tempeh, with pasta, on sandwiches, flatbreads or ___(your call)___.

Bon appetit! Eat those greens, baby! And don’t forget to tag @radicaleatery on IG if you post this so I can cheer you on! xo TP

I first made this recipe for Pure Kitchen - you can watch the IGTV Video of me making this by clicking here! A 2-minute watch.