1 bunch Radish Tops, washed thoroughly
1 bunch Arugula
1 handful Basil leaves
1 handful Parsley leaves
1 handful Nuts – Pine Nuts, Walnuts, Almonds or Cashews, optional
1-2 cloves Garlic, smashed
3 tablespoons or more grated cheese – Parmesan, Pecorino, Grana Padano
Olive Oil
Salt and Pepper
Method
Wash all herbs thoroughly and place in food processor or blender. Herbs
are relatively interchangeable, if you don’t have arugula or are using as the
base of the salad, increase the amount of basil or parsley to compensate and
adjust the flavor to your needs. Process on high until greens become coarsely
chopped.
Toast nuts in pan or oven if using. Rough chop and place with greens. Add
garlic as well. Process again on high until paste begins to form.
Begin with a ¼ cup of olive oil and drizzle slowly while processing on
low.
Add grated cheese and salt and pepper to taste. Process on low until
combined.
Drizzle more olive oil while processing on low until you achieve desired
consistency.
Store in a mason jar in the refrigerator or freezer. Cover the top of the
pesto with olive oil to prevent browning.
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