Radish Leaf Pesto


Radish Leaf Pesto

- 2 large handfuls of good-looking radish leaves, stems removed
- 30 grams (1 ounce) hard cheese, such as pecorino or parmesan, grated or shaved using a vegetable peeler
- 30 grams (1 ounce) nuts, such as pistachios, almonds, or pinenuts (avoid walnuts, which make the end result too bitter in my opinion)
- 1 clove garlic, germ removed, cut in four
- a short ribbon of lemon zest cut thinly from an organic lemon with a vegetable peeler (optional)
- 2 tablespoons olive oil, plus more to get the consistency you like
- salt, pepper, ground chili pepper

Put all the ingredients in a food processor or blender or mini-chopper, and process in short pulses until smooth. You will likely have to scrape down the sides of the bowl once or twice. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. (This can also be done with a mortar and pestle; it’s great for your karma and your triceps.)

Taste, adjust the seasoning, and pack into an airtight container (glass jar is good). Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.

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Thin it out as needed to flavor polenta, to line the crust of vegetable tarts, to garnish sandwiches and tartines, to rub a rack of lamb, and to stuff oven-roasted fish. 

 

 

photo credit: http://chocolateandzucchini.com/archives/2009/05/radish_leaf_pesto.php

 

 

 

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6 Responses to “Radish Leaf Pesto”

  1. Anna-Marie White says:

    Hey idea. Can you tell us what other things we can make Pesto out of from the garden? Definitely NOT rhubarb lol. But are there other things? I never even imagined Radish Leaf. Did you make it and if so what did it taste like??!

    • sherry says:

      No I haven’t made it, but I will for sure! I’m mad that I didn’t find the recipe until after the garden was done for the year. I think turnip leaves would work too. I’m slightly tempted to buy some…no it will have to wait. You can eat either of them by cooking them. Raw they are horribly rough, but that’s not so after they are cooked.

  2. Naomi says:

    I’m going to have to try this next year!

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