Radish Greens Pesto and Sautéed Radishes

Many people are turned off to radishes because they associate them with the raw bite, however tempered by salt, butter and bread, or whatever the pairing. I personally like them cooked, sautéed in a tad of olive oil when young, or braised and glazed in the fall. When the leaves are young, they can be added to other greens for a variety of dishes, raw or cooked. Here, I turned the radish greens into a pesto, much as you would handle the more typical basil.

Since I had a beautiful bunch from our CSA farm (plus more growing in my own garden) I put a bunch-worth of trimmed greens in the food processor, added a tablespoon of pine nuts, a clove of garlic, a little salt, and a tablespoon or so of olive oil, buzzing it to blend. Then I sautéed sliced radishes in oil, salted them and tossed the whole thing together with some linguine. Perfect.

Categories: Pesto, RadishTags: ,

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