Back in March I took a day off, and Sylvia and I spent some time gardening — clearing out patches, lining the expanded garden in front with a few walking stones, and planting some cool-weather edibles like rhubarb, kale, chard, and radishes.
I don’t know why, but last year I had no luck with radishes. This was likely because they were in the backyard, which doesn’t get much sun, but I now have it in my head that, even though radishes are touted as one of the easiest vegetables you can grow, I can’t grow them. I planted them out of duty, but largely forgot about them.
Fast-forward six weeks and Sylvia and I needed to plant potatoes, so I was clearing out the radish patch that wasn’t going to grow anyway, and was surprised to see white orbs pushing through the ground. When I pulled them, we got these:
I was so excited to have broken the Radish Curse that I wanted to use the whole, lovely plant. So I made pesto with the greens.
A couple of years ago I made my first batch of garden pesto from basil, and now I make and freeze big loads of it to taste a little summer promise in the middle of a dark Indiana winter. It usually makes an appearance on one of our Friday night pizzas, but it also tops pasta for a super-easy dinner, is scrambled into eggs, or shows up at parties as a dip. But I learned that pesto is really just a combination of greens and nuts, so while the classic pairing is basil and pine nuts, you can make pesto out of pretty much any combination. For this pesto, I used sunflower seeds with the radish greens. These non-traditional pestos won’t taste like basil pesto, but each is delicious and showcases the unique flavors of the greens you’re using. The radish-green pesto didn’t taste like basil, but it did taste uber-fresh and spring-like.
Universal Pesto
4 (packed) cups of greens (basil, sorrel, chard, radish greens, kale, etc.)
1/2 cup or so olive oil
1/3 cup or so nuts (pine nuts, walnuts, sunflower seeds, etc.)
2 peeled garlic cloves
1/2 cup grated Parmesan
Put all of the ingredients except the Parmesan in a food processor and whir until it’s a nice consistency. I usually add about half the olive oil initially, and then drizzle more in until the pesto is a nice and creamy. Then stir in the Parmesan. If you’re using basil or another green that browns easily and you’re not going to use the pesto immediately, store it with a thin layer of olive oil (1/4 inch to 1/2 inch) drizzled over the top.
I’ve got my eye on you, overgrown sorrel plant:
How cool! I’ve been wondering what to do with all these radish greens. I would never have thought of making pesto!
You’ll have to let me know how it turns out, Sharon. I’ve also heard of using them in risotto, but pesto is infinitely faster. 🙂
Thanks for this! I’ve got basil in the garden and have been dreaming about pesto.
Nice that you broke the curse. Your radish pesto sounds good.
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