Didn’t know that you could eat radish tops? Neither did we until recently. The peppery pop of radishes is not just in the root, but flows all the way through the greens. The steps are similar to a basil pesto, but the taste is amazingly different. To offset the peppery bite that radish can often have, we softened the flavor with a bit of honey. We made a whole jar and froze some for future use.
You will need a food processor for this (we love our Cuisinart).
- 2 bunches radish tops, radishes removed and the leaves cleaned
- 8 oz/230ml extra virgin olive oil
- 3 oz/85g parmesan, grated (use either a block of cheese or pre-grated)
- 2 TBSP honey
Use the sharp S-shaped blade (also known as a sabatier blade) in the food processor.
Grate parmesan in the food processor, if using a block of cheese vs pre-grated.
Remove from food processor bowl to a small bowl to be added later.
Clean radish greens.
Cut into pieces small enough to fit into food processor.
Pulse several times to make the pieces smaller.
Press blend lever and add olive oil slowly through the top of food processor.
Blend until fairly smooth.
Add the parmesan and honey.
Pulse to blend.
To store the Radish Top Pesto:
Using a wide mouth funnel, transfer the mixture to a mason jar.
Will store for up to two weeks in the fridge or 1 year in the freezer.