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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
large clove of garlic
cup parmesan cheese
cup pumpkin seeds
Leaves from 1-2 bunches of radishes, cleaned, with center ribs removed (approx. 6 cups of leaves)
teaspoon kosher salt
Freshly ground black pepper to taste
cups olive oil
- 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!