This is true root-to-stem cooking! Instead of throwing the leaves away, make a delicious pesto with them. You can substitute arugula or kale for the basil, really whatever greens you have lying around will do.
What you need:
- One bunch of radishes, tops & roots separated
- 1 bunch basil, or handful of arugula or other greens
- 1 spring garlic stalk or 2-3 garlic cloves
- Oil – Olive or Sunflower
- 2 – 4 tbs creamy cheese like ricotta, chevre or cream cheese (I’m using goat)
- Salt & Pepper
- 1/2 lb pasta
Bring a large pot of water to the boil, salt generously. Cook the pasta according to the maker’s instructions. Meanwhile, chop the radishes into bite sized pieces and brown in a pan with a glug of oil till tender.
In a food processor, combine all ingredients except the pasta. Pulse until smooth. Add oil until you are satisfied with the consistency. Season to taste. Toss your cooked pasta with the pesto until coated. Serve with cheese and the cooked radishes. This recipe makes a fantastic chilled pasta salad, especially for spring picnics.