Recipes  

Radish Leaf Pesto with Almonds and Lemon

  • Preparation 10 MIN
  • Makes 1 ¼ cups (310 ml)
  • Freezes
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Ingredients

Preparation

  1. Wash and drain the radish leaves. Pat them very dry with a clean dishcloth. On a work surface, coarsely chop the leaves.
  2. In a blender or food processor, purée the leaves with the remaining ingredients until smooth. Season with salt and pepper. The radish leaf pesto will keep for 2 weeks in an airtight container in the refrigerator or 6 months in the freezer. Cover the surface of the pesto with a thin layer of oil to prevent oxidation.

Note

Use the leaves of smaller radishes as they will be less bitter.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.