Radish Top Pesto [Zero Waste Pesto]
A recipe for a pesto using leftover "scrap" greens from your garden. I used radish tops, but carrot tops or other leafy greens can be substituted without problem.
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Servings: 4 people
Calories: 444kcal
Equipment
- Food Processor, Blender or Mortar and Pestle
Ingredients
- 2 cups greens radish stems, carrot tops, etc
- 1 clove garlic
- ¼ lemon juiced and zested
- ¼ cup pine nuts other nuts may be substituted
- ¼ cup parmesan cheese freshly grated
- ¼ - ½ cup olive oil good quality preferred
- salt and pepper to taste
Instructions
- Combine all ingredients except olive oil in a food processor or blender. Blend to combine, adding in the olive oil slowly until desired texture is achieved.
Notes
This pesto recipe can be doubled, tripled or multiplied depending on your needs.
If you make it in a large batch, it can be frozen if the parmesan cheese is left out. A good substitute would be nutritional yeast to ensure it can be frozen, or it can be added once the pesto is thawed.
Do not microwave the pesto to thaw it, allow it to come to temperature naturally or it will cook the herbs/leaves and ruin the taste and texture.
If you're going to use this for hot dishes, add the pesto at the last minute so it doesn't lose it's fresh raw taste.
Nutrition
Calories: 444kcal | Carbohydrates: 2g | Protein: 4g | Fat: 48g | Saturated Fat: 7g | Cholesterol: 4mg | Sodium: 106mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 276IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 1mg
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