Author Notes
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
Ingredients
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1
large clove of garlic
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1/4 cup
parmesan cheese
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1/4 cup
pumpkin seeds
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Leaves from 1-2 bunches of radishes, cleaned, with center ribs removed (approx. 6 cups of leaves)
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1/2 teaspoon
kosher salt
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Freshly ground black pepper to taste
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1/3-1/2 cups
olive oil
Directions
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In a large food processer, pulse the garlic until finely chopped.
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Add the next 5 ingredients and pulse until the ingredients have been finely chopped.
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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.
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When your pesto is done, test again for seasoning, adding more salt if necessary.
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NOTES: This makes a peppery pesto, so be prepared for some bite!
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