Combine two fresh summer greens to make this delicious basil radish green pesto. It’s a great combination of two of my favorite pesto types.
The basil and radish greens temper each other in this summer topping. Spicy radish greens add a little bite to the basil and tone down the licorice flavor. Basil smoothes out the slightly bitter of the radish greens. Don’t get me wrong. I love basil pesto and radish green pesto on their own. But, blending the two greens results in a scrumptious new combination.
Tips
- Wash the radish greens very well to remove all of the sand.
- This recipe uses a combination of Parmesan and Romano cheeses. You can use just one of these if you prefer.
- I use a food processor to make pesto. You can use a blender or try the traditional method of making it with a mortar and pestle.
Ingredients
You need the following ingredients to make basil radish green pesto.
- 1 1/2 packed cups radish greens
- 1 1/2 packed cups basil
- 1/2 cup pistachio nuts, shelled
- 1 large clove garlic, peeled
- 1/3 cup olive oil
- 1/4 cup freshly grated Romano cheese
- 1/4 cup freshly grated Parmesan cheese
- Kosher salt, to taste
- Fresh ground black pepper, to taste
Directions
Quarter the garlic clove and put it in the food processor. Add all of the ingredients, except the cheese, salt, and pepper. Pulse the ingredients a few times (they won’t be fully chopped).
Add the cheese and continue processing. Stop pulsing to scrape the sides of the bowl. The pesto should be slightly smooth with a little chunkiness (small bits of nuts). Add a little salt and pepper and pulse to mix them in. Taste and adjust the salt, pepper, and oil as needed.
When serving the pesto, you can add more olive oil to thin it to your preferred consistency.
If you don’t use all of the pesto, store it an airtight container, covered with a thin layer of olive oil, in the refrigerator.
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