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?
Love radishes but toss the greens? Don't! Those fresh greens can be part of a salad or soup. They can be sautéed. And they can be the base of a fabulous pesto! You'll love this!
Based on the Japanese tradition of pickled condiments, these fermented radish tops provide plenty of probiotics. Good way of using up every bit of the vegetable!
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