Radish Top Pesto
I joined a new CSA this year, Community Table Farm, run by a good 4friend and colleague of mine, Andy Nowak. The first week’s harvest included this enormous bunch of radishes, and since the tops were in such good shape (rarely the case in a grocery store), I decided to make pesto out of them instead of throwing them away.I used almonds here, but you can use pine nuts or pistachios if you prefer. And my CSA box included green spring garlic, so instead of using a garlic clove, I used the green tops from those. Just sub a nice finely minced clove of garlic instead. This is a raw food, so make sure to use the very best extra virgin olive oil in the pesto, and freeze in ice cube trays to use over the summer. Great as a spread on crackers or a sauce on pasta or to dress a potato or pasta salad.
- 4 cups packed radish top leaves, tough stems removed
- ¼ cup green garlic tops or 1 large minced cloves of garlic
- ¼ cup grated Parmigiano Reggiano cheese
- ½ cup sliced almonds
- ½ teaspoon salt
- ¼ to ½ cup extra virgin olive oil
- Combine the radish leaves, garlic, cheese, nuts and salt in the bowl of a food processor and pulse until finely minced. Drizzle in the olive oil with the blade running until the pesto comes together to the thickness desired (I like mine like a thick ketchup). Store in the refrigerator for a few days or freeze in ice cube trays.