When you think of pesto, it's traditionally prepared using fresh basil and pine nuts. For some reason, though, I have trouble growing basil in my garden. This year I decided to grow radishes, mostly for the peppery crunch that it brings to salads. What to do with all the leaves? While I know beet tops (greens) are edible and quite good, I wasn't sure about radish tops.
|Barely out of the ground!|
2 large handfuls of radish leaves, stems removed and cleaned
1 -2 oz grated cheese. I used Parmesan.
1 oz of nuts. I used pecans
2 cloves of garlic, roughly cut
1 Tbsp lemon zest
2 Tbsp olive oil
salt, pepper or red pepper flakes can be added to your taste
Place all the ingredients into a food processor and pulse a bit. Scape down the sides, and pulse again. It will be thick. You may want to add more oil for your taste. Add to pasta. I sauteed a few shrimp in a butter/olive oil mix and added them before tossing the pasta. This pesto works well with rotini because it coats every swirl. So good!
I used 1/2 recipe for pasta. I put the rest in the freezer for a later date. Thaw and add a drizzle of oil when ready to use.