Recipe by Jen Kim
Making pesto with vegetable tops (e.g., radishes, turnips, beets, carrots, you get the idea…) is a simple, creative, and flavorful way to minimize your food waste. Use your fabulous eco-friendly pesto as a dip for crudites, a sauce for al dente pasta, or to top your Local Roots farm fresh eggs.
Radish tops (or any other vegetable tops) chopped into 2-inch pieces - about 4 cups
3-4 oz parmesan cheese
1 tablespoon honey
3 garlic cloves
½ cup of roasted walnuts (or any nut that you prefer).
Juice of half a lemon
1 teaspoon of lemon zest
Around ½ a cup of olive oil plus extra to pour on top
Salt and pepper to taste