This mild alternative to basil or carrot top pesto was provided by Chef Adam Garcia. It provides the perfect balance of ingredients to make smooth sauce that is great with a raw vegetable plate, on meats or fish, or tossed with your favorite pasta shape.
Makes 4 cups
¼ cup pine nuts (toasted)
2 cloves peeled garlic
5 cups blanched radish tops
1 tsp kosher salt
1 tsp fresh ground black pepper
1 ½ cups good olive oil
1 cup grated Parmesan cheese
1 tsp Red chili flakes
Blanch the radish tops in salted boiling water for 30 seconds and place in a bowl of ice water to stop the cooking process. Drain the water from the radish tops.
In a food processor, place the radish tops, pine nuts garlic cloves, salt, pepper, chili flake and Parmesan cheese. Pulse ingredients until mixed, about 1 minute. Add oil and pulse for another 2 minutes. Adjust seasoning and serve room temp or cover with plastic wrap and keep in the fridge for up to 2 days.
For additional flavors, you can substitute a cup of basil instead of a cup of radish tops.