Radish Thins Pesto

By timbrehse

Growing radishes? Here's a great use for the little radish sprouts that have to be pulled when 'Thinning' make this homemade pesto that is perfect over pasta, chicken or even as a dip for veggies!

Ingredients

• 2 cups radish thins w/ root hair trimmed
• 1/4 cup grated Grana cheese
• 1 large garlic clove, quartered
• 2 tablespoons pignoli nuts, or pine nuts
• 3 chopped 1” wide strips of Meyer Lemon zest (use a peeler stem to stern and tissue thin)
• 2 tablespoons Meyer Lemon juice
• 2 tablespoons extra virgin olive oil
• Sea salt and white pepper, to taste

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from pesto.com

Preparation

Step 1

Combine lemon uuice and extra virgin olive olive in a tightly covered jar and shake to emulsify - should be a cloudy brite yellow - add more of one or the other to achieve the flavors you prefer.

Toss everything else in a food processor. Pulse & scrape down repeatedly to insure all ingredients are are chopped to a fine consistency, trick is to run the motor as sparingly as possible so it’s heat doesn’t ’cook’ the beautiful green into a drab olive.

Now turn on the processor and stream the olive oil / lemon juice emulsion to achieve your preferred consistency. 10-12 seconds should be long enough.

If you don’t eat it all on the spot, jar it with a thin layer of olive oil on top and refrigerate or smooth to a thin layer in a gallon size ziplock bag and freeze, which can then be rationed out by cutting what is needed into ribbons with a pizza knife.