I know I often start the presentation of my dishes by saying: you absolutely must not miss the recipe for this…! Well, once again, I have to bring out this phrase because the recipe for this radish leaf pesto is truly unmissable. This is not only because it is an exceptional anti-waste recipe, but above all because it is uniquely delicious. It’s perfect for making any pasta incredibly tasty and also ideal for spreading on toasted bread crostini. So don’t throw away the radish leaves anymore, just as you shouldn’t throw away celery leaves. In that case too, it’s possible to make a delicious pesto. Nothing is wasted in the kitchen and these simple little recipes prove it. Trust me and try it! By the way… do you call them radishes or radish leaves? I use the latter because in my area we call them that, but searching on the Internet I discovered it’s an archaic term. However, I must admit that in my dialect they are called with a V (ravanei). Anyway, we understand each other, right?
Other unique pesto recipes I recommend trying:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Radish Leaf Pesto
With these quantities, I made 7.8 oz of pesto.
- 3.5 oz radish leaves (weight after discarding waste)
- 1/4 cup blanched almonds
- 1/2 cup Grana Padano DOP (or Parmesan)
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- salt
Tools
I made this pesto with the Thermomix, but you can make it with any blender following the same steps described in the recipe.
- 1 Salad Spinner for salad
- 1 Blender (I used the Thermomix)
Preparation of Radish Leaf Pesto
Wash the radish leaves well and dry them with a salad spinner. Then, remove the larger and tougher stems.
Put the leaves into the bowl along with the blanched almonds and chop (10 sec. speed 7).
Gather the mixture towards the center of the bowl, then add the cheese in pieces and the garlic clove, peeled and with the central core removed. Chop again (8 sec. speed 7) repeating 3 times and gathering the mixture towards the center of the bowl each time.
Finally, add the oil and a pinch of salt and emulsify (20 sec. speed 5/6).
I am always moderate with oil because I don’t want to overdo it with fats. I prefer to soften the pesto with the pasta cooking water when using it. If you want a very soft pesto from the start, increase the amount of oil to your liking.
Transfer the radish leaf pesto into an airtight container, covering it with a thin layer of oil. Store it in the refrigerator until use. It can also be frozen. So, when you happen to buy radishes, use the leaves straight away and freeze this fantastic pesto. Enjoy! Paola.
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