My radishes grew beautifully last year. I had piles and piles of shiny red globes, spicy ones! But I did not want to waste their lush green leaves either.. They were prickly, but once blended into pesto, their defenses disappear. We are still eating jars of this beautiful pesto. Last week they made a splendid pasta salad!
Ingredients
2 cups of radish leaves
1 oz grated asiago cheese
1/3 cup flavorful olive oil
0.25 cup almond slivers
3 garlic cloves
salt
pepper
Preparation
Pulse the radish leaves and the almonds in the food processor.
Add the sliced garlic cloves and the cheese. Pulse in.
Add the salt, black pepper, and olive oil. Blend until a nice paste forms. Freeze in jars or use for up to a week from the fridge.
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