As part of our CSA, radishes with their greens still attached are often supplied. The greens can be a spicy addition to a stir fry, but I wondered what else I could do with them. A rumor came my way that pesto could be made from them. Interesting. After some experimenting, some yummy pesto is now in my freezer. And I made this yummy pasta and veggie dish to smother in spicy radish green pesto.
What you will need:
1/2 cup washed radish greens, packed tight
1/2 cup washed fresh basil, packed tight
The juice of half a fresh lemon
1 tsp chopped garlic
3 TBS pine nuts
1/4 tsp sea salt
2 TBS olive oil + more if desired for consistency
Place all ingredients in a food processor and process until smooth. About half way through, make sure to scrape down the sides to ensure all ingredients are chopped smoothly. If not using immediately, the pesto is best stored in portion sized containers (about 2 ounces) covered by a layer of olive oil. This will ensure the color does not change to brown. The pesto can be frozen and defrosted later. Enjoy!