This vibrant, bright, zesty Radish Greens Chimichurri might just become your favorite summer sauce. It's perfect for spooning onto roasted potatoes, cauliflower, steak, chicken and more.
You might not be familiar with eating radish greens, but this recipe is an easy, low-barrier way to try them. Blending the greens with parsley, olive oil, red wine vinegar, garlic and seasonings creates a vibrant sauce perfect for spooning onto roasted potatoes, cauliflower, steak, chicken and more.
While the texture of raw radish greens isn’t a favorite for everyone, this sauce is too good to miss. Why not grab some radishes at the farmers market (or from your garden?) and try some tonight?
Seriously — this vibrant, bright, zesty Radish Greens Chimichurri might just become your summer favorite sauce.
Radish Greens Chimichurri
While the texture of radish greens isn’t a favorite for everyone, blending with parsley, olive oil, red wine vinegar, garlic and seasonings renders it a nonissue as it becomes a vibrant sauce perfect for spooning onto roasted potatoes, cauliflower, steak, chicken and more. This vibrant, bright, zesty Radish Greens Chimichurri might just become your summer favorite sauce.
Ingredients
- ½ cup radish greens
- ½ cup parsley
- ½ cup olive oil
- 2 tablespoon red wine vinegar
- 1 clove garlic
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper
Instructions
- Add the radish greens, parsley, olive oil, red wine vinegar, garlic, salt, black pepper and crushed red pepper to the bowl of a mini food processor. Process until the ingredients are evenly chopped and smooth. Allow the sauce to rest for 5 minutes before serving.
- Don’t have a mini food processor? No problem. This can be made in a full sized food processor or a blender as well.
- Store in an airtight container for up to 5 days.
