NFI Ingredients: Radish Leaf Pesto

September 30, 2010

Author: Neighborhood Farm Initiative

Category: General News Recipes

Our radish crop has been super productive this year, and we’ve planted lots of varieties: French Breakfast, Cherry Belle, Round Black Spanish, and Plum Purple, to name a few.

They’re great to eat raw and in salads, but instead of discarding the leaves, use ‘em!

Super volunteer Michelle shared this recipe for radish leaf pesto, which she made for our Home brew Harvest event last weekend.

Take
2 cups of radish leaves
1/3 cup of nuts (I used toasted walnuts).

Blend a little bit.

Add in 1 thai chili pepper (I also roasted this because I had them in the freezer), then
slowly pour in 1/2 cup olive oil and pulse intermittently.

Add in 1/2 grated Parmesan (or other hard cheese).
Add in 1 clove garlic, chopped.

Blend.

Add salt and pepper to taste.

Try it with bread, crackers or pasta and let us know what you think!

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