garlicky radish leaf pesto (nut free)

     I've said it before and I will continue to say it again and again - I LOVE the bounty of fresh produce available at farmer's markets during the summer! Today I bought so many beautiful things...heirloom tomatoes, peaches, peppers, apricots...and of course the 2-in-1 treat of radishes with the greens still attached. Many people toss the leaves out not realizing they are edible and insanely delicious too!

     One of my favorite things to do with radish leaves is to make pesto. Since the leaves will wilt and lose their flavor in the fridge, I set out to make the pesto the day I buy them. Once in pesto form they last for a whole week in the fridge!

     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.

Garlicky Radish Leaf Pesto
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

1. 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?