So I tried out the radish leaf pesto recipe for supper yesterday, and it wasn't half bad. I forgot to put the garlic in, unfortunately, but even without that it was quite tasty. I had some on a cracker as a dip/spread, and that was even tastier than my rotini dish. In hindsight, I don't think I put enough pesto on the pasta. I will be trying this recipe again though, since it is very very easy and quick, and there is very little mess that needs cleaning up later.
First, I gathered my ingredients: washed and de-stemmed radish leaves from my garden, extra virgin olive oil, Parmesan cheese (just the pre-grated stuff) and some pecan pieces.
Then, I chopped the radish leaves just a little bit, so they would more easily fit into my small food processor/chopper. (This can apparently be done with a mortar and pestle as well, but I don't have one of those yet...) Next, I buzzed the chopper for about 30 seconds or so, adding a few more leaves when there was room, along with a bit more cheese, oil and nuts.
The result was this 250 ml jar of pesto, which I immediately tested on some crispy crackers - delicious! This amount of pesto came from the leaves of about 8 radish plants, so even with my reduced number of radishes this year, there are still a lot more leaves where that came from. I realized when I made the pasta dish for supper that I had left out the garlic, but oh well - I will do that next time. I may also try using almonds instead of pecans, since both Gord and I like almonds better. The nice thing about pesto is that you can use pretty much any type of leaf, oil, nut and hard cheese you like, so there are lots of variations to try.
Every summer there are more and more things I can just pick from my yard to eat, and that is a really good feeling.
Editor's Column: As Published in Norwich Gazette (5)
15 hours ago