Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Right now in the Northeast, there is an array of spring/early summer greens-n-things such as choi's, arugula, spinach, turnip & radish tops and things such as green garlic & garlic scapes & bunching onions. Use them all in pesto!
Radish Leaf Pesto is peppery, garlicky, and oh so good on warm crusty bread. Let nothing go to waste with this no fuss recipe.
A recipe for ramp and radish leaf pesto, as well as a recipe for tartines with the pesto, ricotta, and sauteed ramps. The perfect spring treat!
The zero waste Radish calls for Pesto made from the peppery greens. Made in a snap, keep on hand for pizza and pasta alike. Plus: A recipe for lemon-walnut pesto