I developed this recipe on a hot day with no relief in site. It’s a light and refreshing addition to salads or pasta. You can also use it as a topping for fish.
I didn’t add garlic or Parmesan cheese, but feel free to incorporate them into the recipe for a light, new variation on pesto.
My family and I are sensitive to garlic, so I prefer to use shallots.
1 cup fresh parsley
1 cup basil (or cilantro)
1 small shallot, minced (optional)
1 or 2 radishes
The juice of one lemon
1 teaspoon lemon zest
Salt and pepper to taste
1 teaspoon extra virgin olive oil (optional)
- In a food processor combine all the ingredients and pulse until you achieve your desired consistency.
- Serve as a topping for your favorite salad, pasta or any other main dish.
Parsley and radishes are rich in nutrients and antioxidants. They are good sources of vitamins A, C and K.