Radish Top and Arugula Pesto! Creamy, nutty, herby and so delicious as a dip, sauce and spread on toast!
I am back volunteering on the local farm for the summer and I could not be more excited. We are currently harvesting Radishes and Argugla so I thought I would share an easy and delicious recipe using both!
Did you know that Radishes are a root vegetable and a member of the brassica/mustard family. They have a peppery flavour and a crisp, crunchy texture. Radishes can be used to relieve stomach ache, to facilitate digestion and elimination of the excess body water and to regulate blood pressure. They contain sulforaphane, which has potential to prevent cancer development.
Try Radishes …
- Blended into your favorite pesto ( recipe below)
- Tossed in a slaw for a crispy crunchy bite
- Roasted in the oven and tossed with salt and pepper
- Pickled in vinegar, spices and herbs
- Treat them like potatoes and use in a potato salad or mashed
Did you know?
- Radishes hail from the China and have been around for thousands of years
- Radish plant can reach 6 feet in height and 3 feet in width. Size of the root depends on the variety
- The most common types of radishes are breakfast, watermelon, Daikon, horseradish and red round
- They are a quick growing root that can harvest between 30 to 45 days if you ever want to grow your own ( no need though just keep coming to the farm 😉
- This veggie is rich in folic acid and potassium and they are a good source of vitamin B6, magnesium, riboflavin, and calcium.
How to select and store?
- Look for fresh bright green leaves and little to no bruising and wilting
- Choose firm bright colored radishes
- As soon as you get your radishes home separate the greens from the roots! You want to ensure the nutrients stay in the radishes and that they don’t dry out.
- Store – Wrap greens in a cloth or paper towel and place them in a perforated plastic bag in the vegetable crisper section of the refrigerator. Place the radishes in a glass jar filled with water and they will remain crisp for more than a week!
- If your radishes start to get sad looking just place them in a bowl of cold water and they will crisp up and get crunchy again.
Radish Top and Arugula Pesto
- 1/2 cup pine nuts walnuts or cashews, toasted
- 2 garlic cloves peeled
- 1 tsp sea salt
- Freshly ground black pepper
- 2 tbsp lemon juice
- 1 cup radish greens
- 1 cup arugula
- 1/3 cup olive oil
- 1/4 cup Parmesan cheese grated ( can also use asiago, pecorino romano or any other hard cheese)
- 1/2 tsp miso paste optional
- In a food processor, combine the pine nuts, garlic, salt, and pepper and pulse until well chopped. Add the lemon juice, miso and pulse again. Add the radish greens and arugula and pulse until combined. With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, and pulse briefly to combine. For a smoother pesto, add more olive oil.Pesto will keep fresh in the fridge for 1 week – just make sure you put a layer of oil on top so air doesn’t oxidize and turn the sauce brown. If you make extra freeze in ice cube trays this way you have sauce whenever you need it.
If you make this recipe I would love to hear from you! Have an amazing day XOXO