No waste! It’s satisfying to make a meal out of what is so often thrown away, especially one that tastes really good:). All those green leaves attached to organic radishes and flavorful parsley stems should not be bound for the garbage! I am all for “whole foods” cooking*, which means eating entire entities for optimal nutrition, and this recipe is no exception.
I use less oil than most people use when making pestos, as the oil can dilute flavor, make the pesto too runny and, not to mention, it’s expensive!. Also, I prefer to get a greater proportion of fats from whole sources. That means olives instead of olive oil, walnuts instead of walnut oil, etc. This is because eating foods in their naturally occurring state promotes balanced nutrition. When you eat a whole walnut, for example, you have a balance of fiber, oil and vitamins/minerals. Eating walnut oil, on the other hand, just gives you the fat, which has been treated by manufacturing with heat, fissure, etc. With theses processes, the oil’s delicate healthy chemical compounds (a.k.a. “phytonutrients”) have likely been destroyed or altered.
To clarify, I understand the need to use oils and other slightly processed items in cooking to make food taste good, but it’s best to use these in moderation and try to use their whole alternatives where possible.
This pesto is vegan, but you wouldn’t know it! Miso and walnuts offer a “cheesy” umami flavor and the umeboshi vinegar and lemon give some salty tang. It’s kind of addictive, actually.
*If you’re interested in the theory behind “whole foods” nutrition, I suggest reading “Food and Healing” by Annemarie Colbin.
What you need:
90 grams (about 2 bunches, picked over) radish tops, well rinsed
12 grams (about 3 cloves) garlic, minced
60 grams (one bunch) parsley stems, rinsed and torn
10 grams (1 1/2 teaspoons) yellow or chickpea miso
70 grams (3/4 cup) walnuts
1 1/2 grams (1/2 teaspoon) black pepper
23 grams (2 teaspoons) lemon juice
15-20 grams (3-4 teaspoons) umeboshi vinegar
45 grams (1/4 cup) extra virgin olive oil
What to do:
Place all ingredients in a blender or food processor and run until smooth. Store in fridge or serve immediately with pasta or other grain, spread on a sandwich or add a dollop to soup.
Pesto di Cime di Ravanelli e Gambi di Prezzemolo:
90 grammi (circa 2 grappoli) di cime di ravanelli, ben sciacquate
12 grammi (circa 3 spicchi) d’aglio, tritato
60 grammi (un grappolo) di gambi di prezzemolo, sciacquati e strappati a grandi pezzi
10 grammi (1 1/2 cucchiaini) di miso giallo
70 grammi di noci
1 1/2 grammi (1/2 cucchiaino) di pepe nero
23 grammi (2 cucchiaini) di succo di limone
15-20 grammi (3-4 cucchiaini) di aceto d’umeboshi
45 grammi (60 millilitri) di olio extra vergine d’oliva
Mettete tutti gli ingredienti nel frullatore o nel robot da cucina e fate frullare finché non abbia una consistenza cremosa. Conservate in frigo o servite subito con della pasta o altri cereali, su un panino o mettete un goccio nella zuppa.