Here’s a little secret that I’ve learned in the past year or two: pesto can be made with just about any green. Arugula pesto, carrot top pesto, radish green pesto, kale pesto – name the green, you can make it into pesto. My go-to combo is usually garlic, olive oil, parmesan cheese, and pine nuts, but I’ve discovered recently that pumpkin seeds make a fine substitute for nuts for our nut-allergic friends (our daughter included). I hope that this gives you some inspiration to get your pesto on. Enjoy! —Feed Me Dearly
large clove of garlic
Leaves from 1-2 bunches of radishes, cleaned, with center ribs removed (approx. 6 cups of leaves)
Freshly ground black pepper to taste
In This Recipe
In a large food processer, pulse the garlic until finely chopped.
Add the next 5 ingredients and pulse until the ingredients have been finely chopped.
With the motor running, add the oil slowly, using enough to hear the pesto sloshing around easily (instead of thickly coating the sides); use your judgment on the amount of oil necessary.
When your pesto is done, test again for seasoning, adding more salt if necessary.
NOTES: This makes a peppery pesto, so be prepared for some bite!