Another great way to incorporate peppery, radish greens into your diet is to make pesto. It can dress up baked salmon or roasted chicken, or can be smeared on pizza dough.
This pesto can be used to create an easy appetizer, too. Spread ricotta cheese on a few woven, whole wheat crackers, add a dollop of radish greens pesto, stick a sliced radish on top, and you have yourself a delicious, colorful appetizer! Trust me, you won’t be able to eat just one.
Ingredients
- 2 cloves garlic
- ¼ cup chopped walnuts
- ¼ teaspoon fresh lemon juice
- ¼ teaspoon lemon rind
- 1 cup firmly packed, washed and dried radish greens
- ½ cup extra virgin olive oil
- A pinch of salt and pepper
Preparation
In a food processor, pulse garlic and walnuts. Then add lemon juice, lemon rind, and radish greens. Continue pulsing until everything is finely chopped.
While the food processor is still running, slowly add olive oil until everything is incorporated. Purée until smooth. Scrape down the sides as needed to make sure everything is evenly mixed. If the pesto is too thick, more olive oil (or a few teaspoons of water) can be added.
Use immediately, or store in a sealed, glass container for up to one week in the refrigerator. Alternately, you can freeze the pesto for 3-6 months.
