I love a good pesto. There is something so comforting about the spicy garlic, the salty parmesan and the delicious olive oil. Today, our friend Ashlee, from The Crunchy Moose, is sharing her amazing recipe for Spicy Radish Green Pesto! It is so delicious! And it is perfect for this time of the year, when fresh basil is difficult to find.

Spicy radish greens give this pesto a well-deserved punch in the pine nuts! Don't get me wrong, I love a classic pesto, but a spicy pesto with a bite is even better!

Spicy Radish Pesto

The Crunchy Moose

A fun twist on pesto!

Print Recipe

Ingredients

2 cups radish greens any variety of radishes will work, I used Daikon radish greens, roughly chopped
1 cup Italian parsley roughly chopped
1/2 cup grated Parmesan cheese
1/2 cup pine nuts
6 garlic cloves smashes
Juice from 2 lemons
1/4 teaspoon sea salt
1/2 cup olive oil

Instructions

Put everything in your food processor or blender.
Blend until smooth.
That's it! You made pesto!

Notes

Serve on cooked pasta, spread on sandwiches, top on a salad, use as pizza sauce, the possibilities are endless! I served this with pasta and homemade meatballs. Do not heat the pesto. Just stir the room temperature pesto in with the hot pasta. Store leftover pesto in the fridge or freeze (pesto freezes excellently!).

About Ashlee:

Hello everyone! I'm Ashlee from The Crunchy Moose, a blog about naturally living. I am a stay at home mom who is passionate about whole food and the local environment. I started my natural journey several years ago after 3 years of back surgeries. Making some simple changes in my life stopped the seemingly endless back surgery cycle immediately and I'm now stronger and healthier than the doctors said was possible. I recently sold my retail store to spend time with my growing family. My son was adopted last year and is now 15 months old. I am also a volunteer at a local, organic farm. I grew up in the mountains of North Carolina and now live with my husband & son in the suburbs of Dallas.

3 Comments

I sure appreciate the recipes! one thing that bothers me is Olive Oil because I understand that most companies now mix even extra virgin olive oil with another type to increase profits. I bought my usual brand and put it in the frig. only to find that at least 1/3 of the bottle was not extra virgin olive oil. 2.3 became solid and at least one third looked more like a hydrogenated oil such as canola. I read that when you buy a bottle of lemon juice or a small container it too has added water
Does anyone know if this is true.?

Spicy Radish Pesto