Recipe: Radish Leaf Pesto

from ChocolateandZucchini.com

 

Radish Leaf Pesto

Ingredients

• 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 pinenuts (avoid walnuts, which make the end result too bitter)
  
• 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

Directions

1. 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.)

2. Taste, adjust the seasoning, and pack into an airtight container.

3. Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.