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.
Notes on Technique
With a food processor, this is a very simple technique. Grind the ingredients and drizzle the olive oil in slowly.
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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.