Radish Top Chimichurri

Name: Radish Top Chimichurri
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: Fusion
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

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.

15 minEasyServes 890 cal/serving

FusionSauceNo-CookVegetarianVeganLow CarbGluten-FreeNut-FreeDairy-FreeLow-SodiumPork-FreeCorn-Free

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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

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.
2

Remove any tough stems from the radish tops. You want primarily the tender leaves.
3

In a food processor, combine the radish tops, 1/2 cup fresh parsley, 2 tbsp fresh oregano, and 4 garlic cloves.
4

Pulse until finely chopped but not pureed. You want to maintain some texture.
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.
6

Slowly whisk in the 1/2 cup extra virgin olive oil until well combined.
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.
8

For best flavor, let the chimichurri rest at room temperature for at least 30 minutes before serving to allow the flavors to meld.
9

Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature and stir well before using.
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.

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Questions

How long does Radish Top Chimichurri take?

As written, 15 minutes: 15 of prep and 0 of cooking. The longest single stretch is step 8 (30 minutes): "For best flavor, let the chimichurri rest at room temperature for at least 30 minutes before serving to allow the flavors to meld." That wait sits outside the stated prep and cook times, so plan around it.

Why pat it dry first in Radish Top Chimichurri?

Step 1 reads: "Spin dry in a salad spinner or pat dry with clean kitchen towels." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Can I make Radish Top Chimichurri less spicy?

Yes. The heat in Radish Top Chimichurri comes from 1/2 tsp red pepper flakes. For a milder plate, halve the red pepper flakes; nothing else in the method changes.

Is Radish Top Chimichurri low-carb?

A serving of Radish Top Chimichurri carries 5 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 25 percent of the budget; against a moderate 100 g low-carb day it is 5 percent.

Can I freeze Radish Top Chimichurri?

Yes. Refrigerate Radish Top Chimichurri in a sealed jar and use it within four to five days. It also freezes flat in a bag for up to three months.

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