Leaves from the fiery radish can often be overlooked as people are unsure if they can be eaten. Well, let me assure you they certainly can.
The leaves can also be used in stir fries, and wilting them down as you would spinach is also a good way of using them up.
This recipe is simple, tasty and very useful as the pesto can be spread on bread, used as a dressing for a salad or pasta and is great used as a dip in which to dunk your vegetables.
Makes 200g
Ingredients
100g radish tops (approx)
1 clove garlic
½ tsp sea salt
2 Tbsp hemp seeds
2 tsp red wine vinegar
¼ cup good quality oil (I used rapeseed)
20g grated parmesan or crumbled feta cheese
Method
Place the radish tops, garlic and sea salt in mortar and pestle or use a blender and blend until coarse paste. Add the hemp seeds, red wine vinegar and oil and blend to form a thick paste.
Add the cheese and stir well to combine. Taste and adjust the seasoning or add a drop of vinegar.
