radish leaf pesto
August 15, 2014 § 85 Comments
Did you know you can make a delicious pesto sauce with radish leaves? Up until now I always tossed the leaves into the compost bin without much thought. I brought home two fresh bunches of radishes from the market the other day and the greens were wonderfully alive, crisp and vibrantly green; I just had to use them instead of throwing them away.
Radish leaves don’t stay fresh for very long, and it’s best to separate them from the roots soon after harvesting or bringing them home from the market. Wash, dry and store the leaves like other salad greens and eat them within a day or two.
Garlic, fresh oregano, lemon juice, almonds, red pepper flakes and parmesan are all you need to add to your radish leaves for this wonderful pesto. So, instead of throwing out the greens when you buy a bunch of radishes, turn them into a delicious pesto.
To blanch almonds simply drop raw almonds into boiling water for one minute. Drain and rinse with cold water and the skins slip off effortlessly when pinched.
I n g r e d i e n t s
- 2 cups lightly packed radish leaves
- 2 cloves garlic
- 3-1/2 tablespoons fresh oregano, chopped
- 3 to 4 tablespoons fresh lemon juice
- 1 cup blanched whole almonds
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- pinch of crushed red pepper flakes
- 3/4 cup extra virgin olive oil
- 1/2 cup parmesan cheese
- 1 pound linguine
Put the radish leaves, garlic, oregano, lemon juice, blanched almonds, salt, pepper and red pepper flakes in a food processor and pulse to form a coarse purée. With the motor running, pour in the olive oil and process until smooth. Add half the cheese and pulse a few more times. Taste and add more salt or pepper if you like. Set aside until ready to dress the pasta.
Bring a large pot of generously salted water to a boil, add the pasta, and cook until al dente. Scoop out 3 cups of the cooking liquid and reserve, drain the pasta.
After draining the pasta return to the cooking pot, add the pesto, and gently fold together. Add reserved pasta water as needed to keep the consistency creamy rather than sticky. Serve in shallow pasta bowls right away, with the remaining cheese on the side.