Yields 1 -2 cups. Use like you would basil pesto.
Recipe courtesy of our customer, and owner of The Slanted Kitchen, Food Obsession, Terry McNeil.
4 cups radish tops (packed, washed and dried)
3 cloves garlic, finely chopped
Juice of 1/2 a lemon
1/2 cup almonds or pistachios, coarsely chopped
1/2 cup freshly grated Parmesan cheese
1/3 cup extra virgin olive oil plus more as needed
Salt and pepper to taste
Combine first 6 ingredient in a food processor or blender. Process until smooth, scraping down the sides as needed. Add additional olive oil to achieve a thick sauce consistency. Season to taste with salt and black pepper.
Use more lemon/parmesan to taste (personal preference here).
Note: If planning to freeze, leave out the cheese and garlic and add when ready to serve.
Please check out Terry’s Instagram account https://www.instagram.com/terry_mcneil/