Wednesday, June 1, 2011

Recipe: Radish Leaf 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
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

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.

Recipe adapted from Chocolate and Zucchini blog.

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