Katie Wheaton
Serves: 1 small jar
Prep time: 5 mins
Cook time: 5 mins
Ingredients:
70g radish tops (1 large bunch), washed and drained
1 cup (50g) fresh spinach
1/2 clove garlic, minced
1/4 cup (30g) sunflower seeds, dry roasted on a tray for 5-10 minutes in the oven at 180C/gas 4.
3 tbsp olive oil
1 tbsp lemon juice or apple cider vinegar
Salt and pepper, to taste
Lemon zest (1/4 lemon)
Veg Portions / Serving: 1
Using the radish tops is a great way to reduce food waste, plus they’re a power house of nutritious value – radish greens are rich in gut supporting fibre and many nutrients including vitamin C, vitamin A, magnesium, calcium, iron, and phosphorus.
Method:
Place all ingredients into a food processor and blend until smooth or pulse blend for a more textured pesto.
Place in a sealed jar and store for up to a week in the refrigerator.
Help kids to make this all themselves. Roast the sunflower seeds for them and get the ingredients together. They can wash the radish tops and spinach, add all the ingredients to the blender and push the button until it’s smooth enough.
Katie Wheaton
sustainablekitchenconsultants.com/
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