Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, July 30, 2019

Radish Pesto

Don’t compost those radish greens! The local radishes are better than ever this year, and the tops make for a tasty pesto. Start with a couple garlic cloves and a handful of pine nuts or almonds in the food processor, pulse until finely ground.

Add your washed radish greens and a third as much fresh spinach to temper any bitterness. With the food processor running, drizzle some extra virgin olive oil through the top until the mixture is runny. Next in is a quarter cup of grated Parmesan, pulse, then adjust your consistency with some more olive oil if necessary and salt to taste.

A large dollop will easily elevate any steak, chicken breast, or piece of fish to new heights. For a refreshing radish appetizer, grill some baguette slices in a medium hot well-oiled pan until crispy. Top with the pesto, a thick slice of feta, sliced radishes, and a sprinkle of coarse salt.

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