We like to try use as much of each veggie as possible so as to not waste all that hard work. Waste not, Want not! In the case of radish, it is hard to imagine that those prickly little greens could be of much use. To my delight, our CSA posted a recipe last year that is now a staple in our spring diet – Radish Leaf Pesto. It tastes similar to basil pesto, but “pepperier”…that is a word, right?! With radish ready to pick and lovely fresh salads, this pesto is one of my favourite to toss with pasta as a side. Mmmmm……
In a mini chopper, add washed radish leaves and coat well with olive oil. Purée until nice and runny.
Add fresh garlic cloves (I had these dried from last year, green garlic would also be lovely this time of year), salt and pepper to taste and real Parmesan cheese.
I have also added basil and pine nuts, but it is just as nice without it.
Toss on on pasta, et voila!!
” This Pesto is the best-o!” – Phoebe from Friends