Radish Greens Pesto
Feb 15
Et Voila!
Radish Greens? Yech! I just couldn’t imagine. I’d come home from the Farmers’ market and just shoved the radishes in the drawer in the fridge. A couple of days later, I knew it was time…run to the Google and search.
Up comes a recipe for RADISH GREENS PESTO. Thank goodness. It was cold and rainy out, and I just couldn’t bring myself to drag myself to the supermarket for greens to eat with dinner. This discovery set me on a journey to make the most of what was left in my fridge:
- A bit of parm more than ready for grating,
- Unsalted and unroasted nuts sitting in a bag in the cupboard,
- Some olive oil,
- Some salt and pepper…I had the base of a meal. Some pasta and it’d all be alright.
Radish Leaf Pesto
Ingredients
2 large handfuls of good-looking radish leaves, stems removed
1 oz. pecorino or Parmesan, grated or shaved
1 oz. walnuts chopped
1 clove garlic, germ removed, cut in four
1 short ribbon of lemon zest
2 T olive oil, plus more to get the consistency you like
salt, pepper, ground chili pepper
In a food processor blend all ingredients. The greens may make it so you have to process in short pulses until smooth. You will likely have to scrape down the sides of the bowl once or twice. Processing produces a thick pesto; add more oil and pulse again to get the consistency you prefer.
Taste, adjust the seasoning, and pack into Tupperware. Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.
If I may make a suggestion: be certain to serve as a side dish only. The radish greens are pungent and the flavor striking. It could turn a dinner into a one-note meal. I serve this pesto as a side pasta dish later this week; so be sure to tune in this Friday for details on how to make this work for you and your guests.
- See more at: http://www.alunchboxblog.com/radish-greens-pesto/?preview=true&preview_id=2097&preview_nonce=c3928d80b0#sthash.sjPaST0w.dpuf
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