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Radish Top Pesto

6 Dec

This radish top pesto is absolutely gorgeous.  As someone who absolutely abhors throwing out food – even those parts that most people toss in the compost or the trash without a second thought – I knew I needed to find a way to use up the vibrant radish greens that came attached to our daikon radishes in this past week’s CSA post.  Radish greens have a really unique and peppery bite to them.  I figured I could try out a pesto and if it didn’t work out – oh well, they were going into the stock bag anyway.  I saw on Google that other people had at least posted recipes, so there was a good chance I would end up successful.

And, boy, was this successful.  I couldn’t stop eating it spread on pieces of challah, both toasted and untoasted.  A piece of toast, this, and a thin slice of tomato (even a yucky winter tomato!) is absolutely divine.  The salty creaminess of the Parmesan cuts against the pepper-filled bite of radish green.  The greens are also mellowed by the grassy, luxurious flavors of the extra virgin olive oil.   Tossed with some pillow-y gnocchi, this pesto was a delicious dinner.  I also enjoyed it in another really flavorful application, the recipe for which I will be posting in the next couple of days.

Radish Top Pesto

3 cups daikon radish greens

1/3 cup almonds

1/2 cup Parmesan cheese, shredded

1/3 cup extra virgin olive oil

Kosher salt and freshly cracked black pepper

Add radish greens to a food processor.  Pulse 10-15 times in 1 second bursts until roughly chopped.  Add almonds and pulse 15-20 times in 2 second bursts until almonds and radish greens are very finely chopped.  Add Parmesan cheese and pulse a few times to combine.  With food processor running, slowly drizzle in olive oil.

Taste for seasonings and texture and add salt, pepper, and olive oil as desired.

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