Radish leaf pesto shown with French Breakfast Radishes

Cooking for Dummies   Lazy People  Busy People – yes, that’s it!

OK, so if you ever do come out and cook with me, you’ll realize that I like to do things as quickly as possible and also make as few dirty dishes as I can. Call it lazy, but sometimes I just can’t deal with the 12 bowls and 22 ingredients required in some of my favorite recipes…I mean, cassoulet is not on the menu here in the summer!

Into your food processor toss your washed and dried radish leaves, a large handful of almonds, 1/2 tps salt, a couple garlic cloves (or a generous spoonful of minced garlic), and a little grated parmesan (probably 1/4 cup). Pulse until evenly chopped; while processor is running, add 1/4 cup or more olive oil. It should look like pesto now 😉 

Enjoy on crackers, a sandwich (yum with chicken salad), on pickled herring and knakebrod.

The pesto I made this week had a few sprigs of parsley and arugula in it. You can embellish with any herbs you like – even basil 🙂

2 thoughts on “Radish Leaf Pesto

  1. I made this but substituted the radish leaves for some arugula and fennel greens. It came out wonderful! We served it on salmon filet – delicious! Thanks for the recipe. I always love to use everything in my CSA box and not waste; pesto is a wonderful way to use even the things I couldn’t find a use for.

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