Radish Sprout Rainbow Pesto
This vibrant pesto is a symphony of flavors and textures, showcasing the peppery bite of radish sprouts, the aromatic freshness of basil, and the nutty undertones of arugula, pumpkin seeds, and hemp seeds. Dressed in a tangy lemon-olive oil vinaigrette, it's a versatile condiment that elevates everything from pasta to sandwiches and salads.
The culinary genesis of this pesto lies in a serendipitous encounter between a forgotten bag of radish sprouts in the depths of my refrigerator and a craving for something green and flavorful. As I pondered my options, inspiration struck: why not combine the sprouts with some leftover basil and arugula? To add a touch of richness and crunch, I tossed in a handful of pumpkin seeds and hemp seeds. The result was a vibrant, peppery pesto that was both delicious and nutritious. Emboldened by this culinary triumph, I embarked on a series of experiments, tweaking the proportions and adding various herbs and spices until I arrived at this refined recipe, a kaleidoscope of flavors and textures that has become a staple in my kitchen.
Radish Sprout Rainbow Pesto Radish Sprout Rainbow Pesto Radish Sprout Rainbow Pesto Radish Sprout Rainbow Pesto
Prep time: 10 | Cook time: 0 | Serves: 4
Ingredients
  • 1 cup radish sprouts
  • 1 cup basil leaves
  • 1/2 cup arugula
  • 1/4 cup pumpkin seeds
  • 1/4 cup hemp seeds
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. Rinse the radish sprouts, basil leaves, and arugula thoroughly.
  2. Place all ingredients in a food processor or blender.
  3. Process until smooth, scraping down the sides as needed.
  4. Season with salt and pepper to taste.
  5. Store in an airtight container in the refrigerator for up to 5 days.
Why It Works
  • The peppery bite of radish sprouts adds a unique depth of flavor to the pesto, balancing out the sweetness of the basil and arugula.
  • The combination of pumpkin seeds and hemp seeds provides a nutty crunch that complements the tender greens.
  • The lemon-olive oil vinaigrette adds a touch of acidity and brightness, bringing all the flavors together.
  • The pesto is incredibly versatile and can be used as a spread on sandwiches or wraps, tossed into pasta, or drizzled over grilled vegetables or tofu.