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This pesto is a great way to use wilted/unwanted greens that have more flavor than lettuce. Any herbs that you need to use up, any nuts that you have laying around, just throw 'em in. The only very obligate ingredients that I can imagine are basil and olive oil.
- Radish greens (from 4 large radishes, leaves only)
- Basil (1:2 to radish greens, no stems)
- Mizuna (1:1.5 with radish greens, stems chopped off)
- Garlic, three cloves chopped
- Cashews, roasted, handful
- Sesame seeds, toasted on a cast iron, pinch
- Salt
- Olive oil
Slowly add all these ingredients in increments to a food processor, blending between additions. Add oil so that the paste flows slowly when poured. Store with more oil on top.