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Supergreen Vegan Pesto

Emma Frisch Supergreen Vegan Pesto Recipe, child spooning nuts out of a bowl next to another jar of bright green pesto

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Radish greens are often disregarded as unusable trimmings, but offer a wealth of nutrition. You substitute them for kale or spinach, which you’d use raw (no flash cooking like radish greens, which helps remove the bitterness). Or, replace the radish greens with more basil or parsley.

Ingredients

Units Scale
  • Greens from one bunch radishes, rinsed
  • 5 cups loosely packed basil leaves, rinsed
  • 3 garlic scapes, chopped into 1-inch pieces (substitute with 2 small garlic cloves)
  • 1/4 cup nutritional yeast
  • 1/4 cup roasted walnuts
  • 1/4 cup extra virgin olive oil (EVOO), plus extra for drizzling
  • Juice of 1 and 1/2 lemons
  • 1/2 teaspoon sea salt

Instructions

  1. In a small saucepan on the stovetop, add the radish greens with a splash of water and wilt gently over medium-high heat. Remove from heat and transfer to a blender or food processor.
  2. Add the basil, garlic scapes or cloves, nutritional yeast, walnuts, EVOO, lemon juice, and salt to the blender and pulse until the greens are broken down. Slowly bring the speed up to a high whiz until the pesto is smooth and creamy. Transfer to a jar and drizzle EVOO over top to create a film. This will act as a seal and help preserve the pesto’s bright green color.
  3. Store in the fridge for up to 5 days until ready to use. Each time you remove some pesto, create a new olive oil film to preserve the remaining pesto.

Notes

Substitutions: Swap radish greens for any other greens like spinach, kale or parsley. If doing so, use them raw – no need to wilt. Swap nutritional yeast for Parmigiano Reggiano.

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