Bringing you this #nowastewednesday featuring radishes I absolutely love the pe…
Bringing you this #nowastewednesday featuring radishes 🌿 I absolutely love the peppery flavor radishes add to a dish (and I think they’re so beautiful!), but I’ve always hated wasting the tops. I knew they were edible, but never really knew what to do with them- cue this super simple radish leaf pesto 🙌🏼 made from radish leaves, basil, garlic and lemon juice, the radish leaves add a slightly peppery taste to the traditional pesto while also adding bulk and an extra hit of greens ✨ I used this for pasta, but I’ll probably add the leftovers to sandwiches. Another bonus radish tip: if you feel like the bulbs are feeling soft, throw them in a glass of ice water and leave them in the fridge for a few hours. They’ll firm up and be good as new! 💛.
To make the pesto 👇🏼:
Blend together 1 packed cup of basil, the radish leaves (I probably had 2 handfuls), the juice of 1/2 large lemon, 1 large cloves of garlic, 1/4 cup of nutritional yeast, and a pinch of salt. I added this to brown rice pasta with arugula, edamame, cherry tomatoes and sliced radishes✨