- Red radish greens are low in calories, and high in calcium (2 cups of radish greens providing 20% of USDA dietary recommendations), potassium, vitamins A and C, and iron.
- Pumpkin seeds contain a wide variety of antioxidant phytonutrients and health-supportive phytosterols. Pumpkin seeds are a very good source of phosphorus, magnesium, manganese and copper, and they are a good source of zinc, iron, and protein.
#EatWorthy Spring Pesto made with Red Radish Green Tops
- Yield: 3/4 cup
- Prep: 10 mins
1/2 cup of pumpkin seeds
2 cups of fresh red radish green tops (a bunch of radish will typically have 2-4 cups)
1 small handful of basil, fresh
2 medium garlic cloves, fresh
2 tbsp extra virgin olive oil (or 1/2 avocado)
1/4 tsp sea salt
2 tbsp lemon juice
1-2 tbsp nutritional yeast
- Food processor, of any size
- (optional) Salad spinner
- Rinse the red radish greens and dry them completely. Use a salad spinner if you have one. If not, dry the greens with paper towels. Set aside.
- Add the pumpkin seeds to the food processor, and process until a nutty flour results.
- Add the red radish greens to the pumpkin seeds, along with the basil, garlic, and sea salt. Process until the greens are completely broken down.
- Add the olive oil (or avocado), sea salt, lemon juice, and nutritional yeast. Process until the pesto has a moderately chunky texture (as shown in the above pesto picture).
- Taste and add additional sea salt if needed.
Store in an air-tight mason jar in the refrigerator. Will keep for one month.
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