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Radish Greens Pesto with Pepitas, Cilantro, and Parmesan Recipe

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3.9 from 44 reviews

A vibrant and flavorful Radish Greens Pesto made with toasted pepitas, fresh radish greens, cilantro, Parmesan, and Manchego cheeses, blended together with garlic and spices for a zesty and nutritious sauce perfect for pastas, sandwiches, or as a dip.

Ingredients

Pesto Ingredients

  • ¼ cup raw pepitas (pumpkin seeds)
  • 1½ cups radish greens, washed very well and spun dry
  • 1 cup cilantro leaves and tender stems
  • ½ cup grated Parmesan cheese
  • ¼ cup grated Manchego cheese (or additional Parmesan)
  • 1 large clove garlic
  • 1 teaspoon ground coriander
  • ½ teaspoon ground black pepper
  • ¼ teaspoon kosher salt
  • ⅓ cup extra-virgin olive oil

Instructions

  1. Toast Pepitas: Toast the pepitas in a skillet over medium heat until they are lightly browned and fragrant, about 4 minutes. Remove from heat and set aside to cool completely.
  2. Combine Ingredients: In the bowl of a food processor, add the radish greens, cilantro, grated Parmesan, Manchego, garlic, ground coriander, ground black pepper, kosher salt, and the cooled toasted pepitas.
  3. Pulse Mixture: Pulse the mixture until it is finely minced, stopping occasionally to scrape down the sides of the bowl, ensuring even blending.
  4. Add Olive Oil: With the food processor running, slowly stream in the extra-virgin olive oil, combining all ingredients into a smooth pesto sauce.
  5. Adjust Seasoning: Taste the pesto and season with additional salt and pepper as desired for balanced flavor.
  6. Store or Serve: Use the pesto immediately as a sauce or dip, or store it in an airtight container in the refrigerator for up to one week.

Notes

  • Make sure to wash radish greens thoroughly to remove any grit or soil.
  • Toasting pepitas enhances their nutty flavor and adds depth to the pesto.
  • Manchego cheese adds a unique nuttiness; substitute with more Parmesan if unavailable.
  • This pesto works great as a spread on sandwiches, tossed with pasta, or as a dip for vegetables.
  • Store any leftovers refrigerated and cover with a thin layer of olive oil to preserve freshness and prevent browning.
  • For a vegan version, omit the cheeses and consider adding nutritional yeast or extra pepitas for texture.

Find it online: https://justsosavory.com/radish-greens-pesto-with-pepitas-cilantro-and-parmesan-recipe/