This pesto can be made with many types of farmers market greens, including turnip tops, arugula, spinach, or kale. Try this pesto as a dip for raw vegetables or spread on fresh bread!
Servings: 4–6
Time: 20 minutes
Ingredients
- 1 pound pasta, any type
- salt for pasta water, plus more to taste
- 1 bunch radishes with greens
- 1 clove garlic, chopped
- 1/4 cup walnuts (or use almonds, cashews, or pine nuts)
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons lemon juice
- 1/3 cup + 1 tablespoon olive oil, divided
- pepper to taste
- feta or goat cheese, crumbled (optional)
Directions
- Fill a large pot with salted water and bring to a boil over high heat. Cook pasta according to directions. Drain and place in a large bowl.
- Separate radishes from greens. Wash and dry both. Roughly chop radish greens. Place greens, chopped garlic clove, walnuts, grated Parmesan, and lemon juice in a food processor. Process until a paste is formed. With the motor running slowly add 1/3 cup olive oil. Add more oil, if desired, to reach the desired consistency. Season pesto to taste with salt and pepper.
- Trim radishes and slice in half. If your radishes are very large, cut into quarters. Heat 1 tablespoon olive oil in a sauté pan over medium-high heat. Add radishes and cook, stirring or tossing occasionally, until softened and starting to brown, about 8 minutes. Season with salt and pepper.
- Stir together cooked pasta and pesto and portion onto plates or bowls. Top with a spoonful of sautéed radishes and crumbled cheese, if desired.