Radish Leaf Pesto

Leaves of 2-3 bunches of radishes, stems removed (about 5 handfuls)
6 oz. Parmesan, cut into small chunks
3 oz. almonds or pine nuts
2 tablespoons fresh chopped parsley
2 tbsp. chopped savory herb (optional)
4 cloves garlic (roasted garlic cloves completely changes the flavor)
Zest of 1 1/2 lemons
Juice of 1/2 lemon (optional)
1/2 cup organic olive or grapeseed oil
Himalayan sea salt (to taste)
Freshly ground black pepper
1 tsp chopped& seeded fresh chili pepper, any- type (I use what is in my CSA share, if any; roast the pepper first for a smoky taste)

Place all ingredients into food processor or blender, process in pulses
until relatively smooth.

Serve with sliced radishes, kohlrabi, jicama, cucumber, cherry tomatoes, etc. I use more or less oil and cheese depending upon what’s in my fridge & pantry.  A great way to make use of the whole vegetable. Vegans can substitute nutritional yeast for the cheese.

 

 

 

 

 

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