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"\n \nIngredients\nRadish Top Pesto - Vegan - Makes one 125ml jar\n4 garlic cloves, peeled and left whole\n¼ cup pistachios\nJuice from ½ a lemon\n1 bunch radish tops, washed and roughly chopped\n½ tsp salt\nA few cracks of pepper\n¼ cup olive oil\n \nPotato Pancakes\n2 large potatoes, washed and grated\n2 eggs, lightly whisked\n1/2 small white onion, minced\n1/8 tsp salt\n2 TB vegetable oil\n \nPreparation\nFor the Pesto - makes 125ml\nPlace pistachios, garlic, and lemon juice on a food processor and pulse a few times to break ingredients into smaller pieces. Scrape down the sides. \nThen add radish greens, olive oil, salt and pepper and blend again until fairly smooth. Scrape down sides again and blend for another few seconds. Adjust with any extra salt, pepper, or lemon juice to taste. \nStore in a 125ml jar, in the fridge for up to one week. You can also freeze for later use.\n \nFor the Potato Pancakes - makes 4 large pancakes\nMix grated potato and 1/8 tsp salt together. Place in a sieve and let drain for about 30 minutes.\nAfter 30 minutes, squeeze out as much liquid as you can then mix potato with minced onion and whisked eggs.\nUsing a medium cast iron skillet heat the 2 TB oil on a medium heat. Scoop 1/4 mixture at a time into the skillet and lightly press down. Allow to cook about 5 minutes per side. \n \nFor the seared lemon\nCut 4 slices of lemon and throw into the same skillet as the potato pancakes while they are cooking. Sear on each side for about a minute.\n \nFor the protein\nFor this recipe we used eggs cooked sunny side up but you can also use anything else such as sliced tofu, or scrambled chickpeas etc.\n \nTo serve\nPlace the potato pancakes on a plate, add a big scoop of radish top pesto then place your protein on top. Top with a slice of seared lemon, a crack of pepper and a pinch of flaky sea salt. "
<https://www.catenafarm.ca/blogs/recipes/radish-top-pesto>