Last year we would sometimes get lots of radish leaves with teeny tiny radishes on the ends of them after thinning in the community garden we belong to. We would nibble on the radishes and then I would wonder what to do with the leaves.
I came up with this after reading about radish leaf pestos. We have recently been getting radish bunches in our organic delivery so I have had the opportunity to make it again. Eating it now is making me think of summer. Ah – the heat in Montreal. I can’t wait!
Radish Leaf Pesto
1 Large handful of walnuts, preferably soaked overnight and rinsed
Radish leaves from 1 bunch of radishes
1-2 Tablespoons fresh basil or 1-2 teaspoons dried basil
1 clove garlic
Juice of 1 Lemon
In a food processor grind up the walnuts. You can make them chunky or more finely ground – whatever you prefer.
Add the garlic and pulse until blended in.
Add the washed and torn radish leaves and pulse until blended.
Add the lemon juice and basil.
You could substitute almond cheese (more about that soon) for the walnuts for a more cheesy flavour.