Radish leaves definitely carry a bite - when raw they are slightly bitter and have a peppery taste. This recipe spikes the bite with raw garlic, enhances the richness with some parmesan, and balances out the flavors with the addition of coconut oil. Olive oil is in there, too, but coconut oil helps to bring a little sweetness to the pesto as opposed to all olive oil, which would only up the peppery bite more.
You can use this radish leaf pesto as you would any pesto. Enjoy it mixed into pasta (like my boyfriend and I did for dinner tonight!), spread onto toast with some creme fraiche, on top of your morning eggs...I've even mixed it into polenta! The possibilities are endless.
Prep Time: 15 minutes
Cook Time: n/a
Servings: Makes about 1 1/2 cups
You Will Need:
- leaves from 1 large bunch radishes, about 2 1/2 cups packed, washed and stems removed
- 3 large garlic cloves, roughly chopped
- 1/2 cup grated parmesan
- 1/2 cup coconut oil
- 1/4 cup extra virgin olive oil
- heaping 1/4 tsp salt
- Combine all ingredients in a food processor and process until fully incorporated and smooth, about 1 minute. That's it!
How will you enjoy your batch of radish leaf pesto?