WHAT? Yes, these peppery and hairy little devils make a very delicious pesto that you can use on fresh zucchini noodles or dip crisp cucumber slices in. The following recipe is adapted from a recipe by Attainable Sustainable.
Makes about 1 cup peppery pesto
INGREDIENTS
3cups radish greens, lightly packed 2 large cloves garlic 1/4 cup pine nuts 1/2 cup nutritional yeast small handful of fresh Italian parsley leaves pinchof Himalayan sea salt 1/4 cup extra virgin olive oil
Thoroughly wash and dry your radish greens. Trim them to remove the tough stems. Place them in a blender or food processor with all the ingredients except the olive oil and pulse until everything is chopped and mixed.
With the blender or food processor running, slowly drizzle the olive oil into the mixture, stopping to scrape down the sides and blend or process until smooth.
Pack into a small glass jar, smooth the top and cover with a small amount of olive oil to help reduce oxidation and the top from turning brown. Store tightly covered in the fridge. You could also freeze this pesto to enjoy later.