Radish Top Cashew Pesto

Radish Top Cashew Pesto
Try this unctuous spread on pasta, fish tacos with pickled red onions and fresh jalapenos (pictured below), or on oven roasted cauliflower. Delicious!

 

3-4c tightly packed raw radish tops
2 c  tightly packed raw spinach
50g raw cashews
1 clove garlic
1-2t lemon juice
1/2c olive oil (or more as needed to get right consistency
1/2c shredded parmagiano reggiano (the good kind)
salt and pepper to taste

I use a Vitamix type blender but a food processor would work, too. Pulse together the radish tops, spinach, cashews, garlic, and lemon juice till the ingredients are chopped up and incorporated. Scrape the sides of the blender/food processor. With the speed on low, slowly drizzle the olive oil until the mixture is thick but smooth. Keep the blender going and add the cheese. Add the remaining olive oil as needed. Salt and pepper to taste (if you're using a high quality cheese, you will scarcely need salt since the cheese is already salty).

Store in glass jar up to a week.