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Toasted Walnut Pesto w/Spinach, Radish Greens and Peas

Yield: 3 cups pesto


  • 2.5 oz fresh Basil (about 3.5 cups)
  • 2.5 oz fresh Spinach (about 3.5 cups)
  • 2 oz fresh Radish Greens (about 2 cups or leaves from one bunch of radishes)
  • 8 oz (1 cup) green peas
  • 1 cup Walnuts, toasted
  • 1 ½ cup Extra Virgin Olive Oil
  • 2-3 teaspoons Kosher Salt
  • 1 cup Parmesan-Reggiano, shredded


  1. In a food processor pulse greens, peas, walnuts, oil and salt.
  2. Scrape down sides of the bowl and pulse 1-2 more times.
  3. Add Parmesan-Reggiano and pulse 1-2 more times.
  4. You now have pesto!  Salt it to your taste.

*Freeze up to 6 months. Refrigerate up to 2 weeks.

**Freeze in ice cube trays and then divide them up 1-3 per bag or container for easy use.


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