Who says pesto has to be made with basil and pine nuts? In this pesto sauce, basil is teamed with radishes, walnuts and cheese for a new twist on an old favorite.
Radishes used to be the one of the key ingredients in every tossed salad -- along with iceberg lettuce, carrots, tomatoes and cucumbers. But as old-fashioned tossed salads have gone by the wayside, so, it seems, has the lovely radish. Indeed, creative radish recipes are hard to come by.
It's a shame because freshly-grown spring radishes are not only a welcome site for impatient gardeners, they're also quite tasty. On top of that, radishes are low in calories, have no fat, and they're a good source of Vitamin C and fiber.
Radishes add a sort of peppery kick to this basil pesto recipe. And the radish's peppery bite gets toned down with two cheeses: Parmesan and ricotta.
Use this pesto sauce as you would any pesto: on pasta, with chicken or fish, or layered in a vegetable lasagna.
Remember, pestos are made to taste: That means you can adjust the quantities of virtually all the ingredients depending on how you like it. So taste as you prepare this pesto, adding and subtracting as you like. For example, if you prefer a more peppery taste, add another radish or use less cheese. If you like a more garlicky taste, use one less radish and another clove of garlic. Play around with it -- it's fun!
Radish Basil Pesto Sauce
- 5 medium radishes, cleaned and trimmed
- 1/4 cup walnuts
- 3 cloves garlic
- 1 cup fresh basil
- 1/4 cup olive oil
- 1/4 cup grated Parmesan
- 1/4 cup part-skim ricotta cheese
- kosher salt or sea salt, to taste
Toast the walnuts in a dry skillet over medium heat or in your toaster oven for 3 to 5 minutes. Watch them carefully to make sure they don't burn.
Place the radishes, walnuts, garlic and basil in the work bowl of a food processor fitted with a metal blade. Pulse about 7 to 10 times, until the ingredients are grated, not pureed. Turn the food processor on again and drizzle in the olive oil. Use only enough oil to moisten the ingredients. Again, you don't want a puree. Add the Parmesan and ricotta cheeses to the pesto sauce (you can do this right in the food processor or take it out and mix it by hand). Taste and season the pesto with kosher salt, as necessary.
Makes about 2 cups.
Per 1/4 cup serving: 114 calories, 11 g fat (2 g saturated fat), 4 mg cholesterol, 3 g carbohydrate, 1 g fiber, 3 g protein, 30% vitamin A, 10% vitamin C, 10% calcium, 6% iron
