Methods making pesto is a great way to use up typically discarded greens. You can throw in arugula, carrot tops, parsley, kale (yes, even kale). For this recipe, feel free to substitute in any of your preferred herbs...basil, mint, cilantro. If you are a nut-free household, substitute in sunflower seeds - but pay attention to whether they're salted or not and don't add salt without tasting first!
Uses You can drop this pesto in your grain bowl or spin it into pasta. Mix it in with some Good Culture cottage cheese and spread it on your Ezekiel bread in the morning and top with tomatoes for a breakfast bruschetta. (#norulesbreakfast) You can also thin it out with some good olive oil and use it as a yummy salad dressing.
2 Cups radish greens, washed and dried
2 Cups arugula washed and dried (you can sub 1/2 of the greens for your favorite herb for more flavor)
3 cloves garlic, finely chopped (or more if you're a garlic lover like moi)
Juice of 1/2 a lemon
1/2 Cup almonds or chopped macadamia nuts or pistachios
1/2 Cup freshly grated Parmesan cheese
1/3 Cup extra-virgin olive oil plus more as needed
salt and freshly ground black pepper, to taste
Combine greens, garlic, lemon, nuts and cheese in a food processor or blender.
Slowly stream in (high quality) olive oil until you reach your desired thickness.
Process until smooth, scraping down the sides as you blend.
Season with salt and black pepper to taste.