No Oil, Vegan, Radish Leaf Pesto

I was inspired to create this recipe by a fellow CSA member. Jane posted that she made pesto from radish leaves. I loved the idea, but needed a no cheese version. So, I tweaked it, removing the cheese and the oil from the original recipe and adding a little date syrup for a hint of sweetness. Perfect!

This recipe: 

• is perfect for pasta 

• provides a robust/sweet/tart flavor combination

• has a beautiful green hue 

• freezes well 

• uses just six ingredients!

• got "2 thumbs up" from all four of my sons!

Ingredients: 

4 cups fresh, de-stemmed, washed radish leaves. (3 bunches) 

2 Tbsp lemon juice 

1 Tbsp date syrup 

3 cloves garlic

1/2 cup walnuts 

1 Tbsp nutritional yeast 

Directions: 

Place radish leaves in food processor. I needed to do this recipe in two batches to get it all in the processor. Add lemon juice, date syrup, garlic walnuts, and nutritional yeast. Process until the ingredients are all in small pieces. The final mixture should be the perfect consistency to coat pasta or rice. 

Freezing directions: 

Place 1/2 cup of mixture into a clean, empty, small yogurt container. There will be enough for 4-5 yogurt containers. Place on a flat tray and put into freezer. Freeze until firm. Pop out the frozen cubes and store in a labelled, gallon sized freezer bag. One cube is approximately enough pesto for 8 ounces of cooked pasta.

Want a free downloadable PDF of this recipe? Sure! Just click here! 

Did you make this recipe?

If you made this recipe, I'd love your thoughts? How did you use it? Leave your thoughts in the comments section. 

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Do all to the glory of God, 

Hope