Cooking with Radish Greens

Radish Greens - I love radishes and thought hummm wonder if you can eat the leafs? I tried sauteing them with garlic and olive oil they were too chewy and spicy. I decided if fresh and green in color they would be good to add into salads. Then I found this Pesto Sauce recipe and tried it. It's pretty good can't wait to make Potato Gnocchi and season them with this sauce. Along with sandwich spread I like the idea of using it on Lamb. Makes me feel good I didn't waste the greens.

Radish Leaf Pesto
* I used almonds slices and Grated Parmesan - Romano Cheese (house hold ingredients) it is very forgiving and it turned out pretty good. The flavor has a kick to it.

- 2 large handfuls of good-looking radish leaves, stems removed
- 30 grams (1 ounce) hard cheese, such as pecorino or Parmesan, grated or shaved using a vegetable peeler
- 30 grams (1 ounce) nuts, such as pistachios, almonds, or pine nuts (avoid walnuts, which make the end result too bitter in my opinion)
- 1 clove garlic, germ removed, cut in four
- a short ribbon of lemon zest cut thinly from an organic lemon with a vegetable peeler (optional)
- 2 tablespoons olive oil, plus more to get the consistency you like
- salt, pepper, ground chili pepper
Put all the ingredients in a food processor or blender or mini-chopper, and process in short pulses until smooth. You will likely have to scrape down the sides of the bowl once or twice. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. (This can also be done with a mortar and pestle; it's great for your karma and your triceps.)
Taste, adjust the seasoning, and pack into an airtight container (I use a recycled glass jar). Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.