The radishes in my garden have gone from these tiny little wisps of green to a freaking jungle of greens with bright red bulbs bursting through the dirt. Ah, radishes., those little red balls of zesty crisp goodness that grow like crazy in the garden. They are no fuss, no joke, toss them seeds into the grown and bam, you get you some radishes. No matter how crappy of a gardener you might think you are, I bet you could grow you some radishes no problem.
And with those radishes comes a butt load of greens, the greens that everyone seems to just toss away which is crazy because the greens are so good. They are tender and zippy and make for great eating. I usually just toss them into salads or whatever but I guess I went a little overboard with the planting of the radishes and I have so so so many radishes all ready to be pulled now with so so so many greens that need to be eaten. So pesto. Fresh early summer, tangy and bright green goodness. It is super tasty and great. Definitely anew favorite and a great way to use up your radish greens.
The stuff. Lemon, olive oil, garlic, walnuts, salt and pepper and a bunch of radish greens.
Pretty freaking simple here. Stick garlic, and walnuts into the bottom of the blender and give that a pulse or two. (I would have used my food processor but the new blade has yet to arrive). Add in all the greens, the juice of lemons, sprinkle with salt and pepper. Turn on low and stream in a oil. You might need to push down greens to get them into the blenders vortex.
And once it's all blended you have pesto.
Pour it into a jar and it's ready to go.
Eat it any way you eat your pesto.
Enjoy
-C
Radish Greens Pesto
Makes about 2 cups
- 4ish cups radish greens (I used the greens from about 10 radishes)
- 1-2 lemons
- 3/4 cup toasted walnuts
- 4 cloves garlic
- about 1/2 cup olive oil
- salt and pepper
Stick walnuts, garlic and the juice of the lemons into a food processor or blender. Give it a pulse or two. Add in a pinch of salt ans pepper then the greens. Turn on blender and stream in olive oil. You might need to stop a few times to push the greens down. Blend until combines. Taste and season with more salt and pepper to taste.
Pour finishes pesto into a jar. Eat with pasta, use as dip, smear on toast, dollop in soup. Eat it however you like.
Lasts for a week or two in fridge and freezes really well .