Inspired by David Lebowitz’s idea of Radish Leaf Pesto I made a pesto out of radish sprouts. They are generally more available or easily grown.
I cover my thoughts about this pesto in more detail in my Radish Sprout Pesto Pasta. The pasta is served with a light cream tomato sauce. All the flavors come out flavorful but balanced.
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Notes on Recipe
With a food processor, this is a very simple technique. Grind the ingredients and drizzle the olive oil in slowly. This simple preparation lends itself well to fresh pasta, but dried is fine.
Feel free to substitute Pecorino cheese for the Parmesan if you would like.
Fresh Radish Sprouts
Cut, cleaned, and ready.
Pesto Ingredients
Ready for processing, pulse then add oil.
Radish Pesto
Add oil and pulse till thick.
Radish Pesto Pasta
Radish pesto with tomato cream sauce
Related Posts
Radish Sprouts Pesto
Yield:
8 servings
Prep Time:
5 minutes
Total Time:
5 minutes
Not a subtle taste.
Ingredients
- 1 bunch radish sprouts or leaves
- ¼ cup pine nuts, lightly toasted
- ¼ cup grated Parmesan
- 2 garlic cloves (use one if milder pesto is desired)
- ¼ cup olive oil (approximate)
Instructions
- Add the sprouts, Parmesan, garlic, and pine nuts to the bowl of a food processor. Lightly pulse to create a rough mixture.
- Slow drizzle olive oil into the bowl while continuing to lightly pulse. Work slowly, to not over-grind the ingredients or to add too much oil. Continue until a paste is formed.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 103Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 3mgSodium: 57mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 2g
Calculated Nutrition is estimated.
