radish leaf pesto
Recipe type: snack
Prep time: 
Total time: 
Serves: 4
Pesto derives its name from pestâ which means to pound/crush. A typical pesto consists of crushed garlic, basil, pine nuts blended with olive oil and Parmesan cheese. Pesto was originally used mostly to flavor vegetable soups. It wasn’t until the early 1900’s that it was used as a sauce for pasta. Earlier versions of pesto used parsley or marjoram instead of basil, and did not include the pine nuts.
  • 2 handfuls radish leaf greens, washed and stems removed
  • small clove of garlic, skin removed
  • pinch of sea salt
  • handful pine nuts
  • Parmesan cheese, grated (about ½ cup)
  • handful of mint leaves
  • extra-virgin olive oil
  • Crostini
  • French baguette, sliced
  • ricotta cheese
  • pea shoots (optional)
  • sliced radishes
  1. In a pestle and mortar, crush garlic with salt until it becomes a creamy paste. Add radish leaf greens, mint leaves, and pound until leaves start to break up into tiny bits. Then add pine nuts and pound again. Add half the Parmesan cheese and stir to combine. Pour in olive oil, about a ¼ cup, or until it becomes an oozy consistency. Taste and then, if needed, season with salt. Add the rest of the cheese and pour in more olive oil as needed to achieve the texture you like.
  2. To make the crostini, slather on the ricotta cheese followed by the pesto, radish slices and topped with pea shoots.
The Culinary Chase’s Note: Simple ingredients but packed with amazing flavors. If you don’t own a pestle and mortar, use a food processor. If you do use a food processor, try not to over process or if your machine comes with a plastic blade, use that in lieu of a metal one. I prefer to use a pestle and mortar as I like to see the bits of crushed ingredients whereas the food processor tends to make everything smooth. The pestle bruises the leaves releasing its perfume into the garlic and pine nuts. Enjoy!
Recipe by The Culinary Chase at https://theculinarychase.com/2015/05/radish-leaf-pesto/