I know I know, last again to jump on the proverbial band wagon, all the “go getters” were writing about this at the beginning of summer… but in my defense these only took 23 days from seed to get these…
after gobbling my way through our first bed of radish’s the gorgeous looking Misto Rose, I realized I wasn’t done with the radish fix just yet…
delicious just with salt…
but inspired from the leaf decapitation I made my own radish pesto
Radish Pesto
1 medium sized bunch radish tops
2 cloves garlic
1/4 c toasted pinenuts
juice half a lemon
2 – 3 tbsp olive oil (depending on how thick or thin you like your pesto)
1/4 tsp salt
Place the ingredients (except olive oil) in food processor blend, drizzle in olive oil, blend again.
5 Comments
Interesting. Are the radish tops as spicy as the roots?
not as spicy as the roots, but they do taste radishy.
yum
Cool, I’ve been wasting the leaves every time I buy a bunch at the farmers’ market, having no idea they were edible. Seriously, I always put beet greens in soups, but never thought about eating radish greens. Any other suggestions genius?
Brilliant!