Radish leaf pesto was a pleasant discovery. I had heard about it, but never tried it before. So yesterday I decided to make it! It’s a simple and quick recipe that allows us to recycle the leaves. Above all, it’s economical. We can use it not only to dress pasta but also to spread on bruschetta.

Here are some other slightly unusual pesto recipes if you want to try them

Difficulty: Easy
Cost: Economical
Preparation time: 5 Minutes
Portions: to dress 500 g of pasta
Cuisine: Italian
Seasonality: All seasons

Ingredients for Radish Leaf Pesto

2 cups radish leaves
1.75 cups grated Parmesan cheese
3 oz extra virgin olive oil
1 cup almonds
1 pinch salt

Tools

1 Blender
Paper towels

How to Make Radish Leaf Pesto

We can use either large or small radish leaves, but they need to be fresh and not wilted. You can blanch them for a few minutes, especially the larger ones, but I made everything raw.
1 – Take the radishes and remove the leaves
2 – Place them in a colander and wash them thoroughly. Then place them on a tea towel and pat them dry with paper towels.
3 – Put the almonds, salt, and Parmesan in the blender jug, then blend.
4 – Add the radish leaves. If they all fit, add them all, otherwise add them gradually. Pour in the oil and blend.
5 – In the end, we must obtain a smooth and velvety cream.
Our radish leaf pesto is ready. Empty the blender jug and place the pesto in a glass jar, then cover the surface with a drizzle of oil to prevent it from oxidizing.