INGREDIENTS:

  • Roasted Radishes from Braga Farms (see Roasted Radish recipe)
  • 2 Cups Radish Tops from Braga Farms
  • 1 Clove Garlic from Williams Garden
  • 1 tbsp Lemon Juice
  • ¼ Cup Pecans from North Texas Pecans
  • ½ Cup Parmesan from Scardello
  • ½ Cup Olive Oil from Texas Olive Ranch
  • Bread from D’s Sourdough
  • Sunflower Sprouts from Skye Farms to Garnish

 

INSTRUCTIONS

  1. Preheat oven to 350°F.
  2. Lightly coat bread with olive oil.
    Bake bread for 10 minutes to lightly toast.
  3. Combine radish tops, garlic, lemon juice, pecans and parmesan in a food processor and pulse until blended.
  4. Slowly add in olive oil and continue to pulse until smooth.
  5. Use a rubber spatula to scrape pesto mixture from food processor into a resealable container such as a mason jar.
  6. Top toasted bread with fresh radish top pesto, roasted radishes, and sunflower sprouts to garnish.
  7. Enjoy as a snack or appetizer!