Radish Leaf Pesto
It can feel like such a waste to throw away the large, lush leaves of a radish. As it turns out, they are entirely edible and work well in a large number of dishes. They have a strong taste and are packed with health benefits. They are rich in calcium, iron and vitamins A and C.
The radish greens have quite a bitter taste (somewhat similar to rocket) and thus the pesto itself is slightly bitter. Add more parmesan, cashews and/or oil to this recipe in order to reduce the bitterness.
The pesto makes a delicious substitute for normal basil pesto. We enjoyed it on crackers with cheese, in salads and also on radish and tomato slices as a tasty entree.
Be careful when handling the leaves as the stems can be quite prickly. I hurt myself a few times before I realised I should just softly touch the stems rather than grab them with force.
This recipe is adapted from Clotilde's recipe
at Chocolate and Zucchini.
Preparation Time: 10 minutes
Makes: 1-2 cups
2 very large handfuls radish leaves
1/4 cup parmesan, grated
1/4 cup cashews
1 garlic clove
1 tsp lemon zest
1 tbsp lemon juice
3 - 4 tbsp olive oil
1 tbsp water (can substitute with more oil)
Salt and pepper
224281 - 2023-07-17 08:07:59
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