Red radish leaves pesto

This year, I must admit, I wasn't very successful with growing red radish. Label on the seeds I got, was saying that I can still saw them in August, so I don't really know why I only got nice, big leaves. There were couple of rounded shaped roots, but that's it.

Giving up would be such a shame, after I spend so much time watering them (and lettuce) every day. I thought, I will make a use of leaves at least. This nice recipe for pesto is quick to make and very delicious. It does taste different than the pesto I got used to, but is still very good. Spreading it on the home made bread created a healthy combination.

Red radish leaves happen to have more nutritions than their roots, so actually we should be throwing away roots  :) They are great source of vitamin C, calcium, iron and phosphorus. Radish leaves have got twice as much vitamin C as lemon juice and more calcium and iron than spinach.

Red radish leaves pesto

2 large handfuls of good-looking Heirloom Garden radish leaves, stems removed
1 ounce hard cheese, such as pecorino or parmesan, grated or shaved using a vegetable peeler
1 ounce nuts, such as pistachios, almonds, or pine nuts
1 clove garlic, germ removed, cut in four
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. Taste, adjust the seasoning, and pack into an airtight container. Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.