Radish Top Chimichurri
A vibrant, zero-waste twist on traditional chimichurri that transforms often-discarded radish greens into a zesty, herb-packed sauce. Perfect for grilled meats, vegetables, or as a flavorful sandwich spread.
Ingredients
- 2 cups radish tops (greens from 2-3 bunches), washed and dried
- 1/2 cup fresh parsley
- 2 tbsp fresh oregano
- 4 garlic cloves
- 1/2 tsp red pepper flakes
- 1/4 cup red wine vinegar
- 2 tbsp fresh lemon juice
- 1/2 cup extra virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Thoroughly wash the 2 cups washed and dried radish tops (greens from 2-3 bunches) to remove any dirt or grit. Spin dry in a salad spinner or pat dry with clean kitchen towels.
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2
Remove any tough stems from the radish tops. You want primarily the tender leaves.
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3
In a food processor, combine the radish tops, 1/2 cup fresh parsley, 2 tbsp fresh oregano, and 4 garlic cloves.
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4
Pulse until finely chopped but not pureed. You want to maintain some texture.
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5
Transfer the herb mixture to a bowl and add the 1/2 tsp red pepper flakes, 1/4 cup red wine vinegar, and 2 tbsp fresh lemon juice.
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6
Slowly whisk in the 1/2 cup extra virgin olive oil until well combined.
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7
Season with 1 tsp salt and 1/2 tsp freshly ground black pepper to taste. Adjust acidity with more vinegar or lemon juice if desired.
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8
For best flavor, let the chimichurri rest at room temperature for at least 30 minutes before serving to allow the flavors to meld.
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9
Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature and stir well before using.
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10
Serve as a sauce for grilled meats, fish, roasted vegetables, or as a marinade. It also works well as a sandwich spread or mixed into pasta.