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Pesto brings Italy to mind and we associate it primarily with basil and olive oil. It conjures up thoughts of all kinds of spreads and pasta dishes, recalling summer days and a wealth of color on the plate.
Green pesto is a very simple yet very refined dish, with ingredients that vary depending on our taste preferences. This time, the base of the pesto is radish leaves, which have a bitter-peppery flavor on their own. Most people throw them away, not knowing they make a great and inexpensive addition to salads. You can confidently serve them raw or cook them. They’re the main ingredient in green pesto and an unusual filling for tarts or crepes. Radish greens also work well as a complementary ingredient in soups, pickles, or refreshing smoothies.
Preparation:
Wash the radish greens thoroughly, then blanch them for one minute in salted boiling water. After blanching the leaves, place them on ice.
Press the garlic through a garlic press, combine it with the leaves, add the remaining ingredients, and blend everything into a fairly smooth paste.
