Radish Greens Pesto

Source: Annie Wegner LeFort 

Ingredients 

Number of Servings:
8 (about 1 cup’s worth) 

• FEATURED: 1 cup arugula

• FEATURED: 1 cup radish greens

• ½ cup pine nuts or pumpkin seeds 

• 1 small garlic clove 

• ¼ tsp sea salt 

• Freshly ground black pepper 

• 2 Tbsp lemon juice 

• ¼ - 1/3 cup extra-virgin olive oil 

• ¼ cup Parmesan cheese, optional 

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Directions

Prep Time: 5 min

Cook Time: 0 min

Total Time: 5 min

1. To make by hand: Chop the pine nuts, garlic and greens finely and add to a bowl. Add the salt and pepper, lemon juice, and mix until well combined. Drizzling the olive oil in while stirring, add the cheese and stir. Taste to season. 

2. To make with a food processor: In a food processor, combine the pine nuts, garlic, salt, and pepper and pulse until well chopped. Add the lemon juice and pulse again. Add the radish greens and arugula and pulse until combined. With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse briefly to combine. For a smoother pesto, add more olive oil.  

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Nutritional Information

(Per Serving)

*DV = Daily Value 

Calories – 141cal – 6% DV

Sodium – 81mg – 4% DV  

Total Fat – 14g – 18% DV

Saturated Fat – 2g 

Trans Fat – 0g

Protein – 1.5g – 2% DV

Cholesterol – 0mg — 2% DV

Total Carbohydrates – 2.5g – 1% DV

Fiber - 1g - 4% DV

Sugar - 1g