Radish Leaf Pesto

Try the recipe below (adapted from chocolate&zucchini’s blog). I added a leaf or two of swiss chard. Instead of the spices I opted for a dash of honey and walnuts. The result was something on the verge of bitter and sweet. My tongue was not sure. Very tasty on my pasta though. Next time I might go with the pine nuts or almonds as suggested


 Radish Leaf Pesto

– 2 large handfuls of good-looking radish leaves, stems removed
-1 ounce or so of hard cheese, such as pecorino or parmesan, grated or shaved using a vegetable peeler (I used parmesan)
– 1 ounce of nuts, such as pistachios, almonds, or pinenuts
– 1 clove garlic cut in four
– a smidge of lemon zest, be sure you are getting the yellow outer part and not the white pith underneath, the white is quite bitter.
– 2 tablespoons olive oil, plus more to get the consistency you like
– salt, pepper, ground chili pepper

Put all the ingredients in a food processor or blender, and process in short pulses until smooth. You will likely have to scrape down the sides of the bowl once or twice. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer.

Taste, adjust the seasoning, and pack into an airtight container (I use a recycled glass jar). Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.

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