#radish leaf

[foodffs]

Radish Leaf Pesto

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Is this how you roll?

[radishleaf]

so since i wanna celebrate Me, my birthday is in ~12 days and i am gonna countdown each day until i am 25. 

you can ignore my spam, but you can’t ignore my love.

[foodfavourite]

মুলা শাক ভাজি Radish Leaves Recipe #Food_Favourite

[foodfavourite]

মুলা শাক ভাজি Radish Leaves Recipe #Food_Favourite

[moved-calamityofsolongwinter]

[s-b-letham]

Radish harvest => Radish Greens Pesto => Pesto Pizza

Recipe for radish greens pesto found here

The pesto and the pizza came out fantastic!  Having leftovers tomorrow.

The radishes were unfortunately stunted from being planted too closely together, but I’ve learned my lesson for the next batch.  I was able to eat a few, very spicy and delicious, so I hope to have a successful harvest next time.

[nossahortanailha]

Descobrimos que as folhas de rabanete dão um ótimo creme, além de serem super nutritivas! Excelente fonte de vitamina C (possuem 6 vezes mais vitamina C do que a raiz).

Teremos salada e creme de rabanete para o mês inteiro =D

Fonte: http://www.i-legumes.com

[growlocalcolorado]

Radish Leaf Pesto

 2 large handfuls of good-looking radish leaves, stems removed

 30 grams (1 ounce) hard cheese, such as Pecorino Romano or Parmesan, grated or shaved using a vegetable peeler

 30 grams (1 ounce) nuts, such as pistachios, almonds, or pinenuts (some people think walnuts make the end result bitter)

 1 clove garlic, germ removed, cut in fourths

 a short ribbon of lemon zest cut thinly from an organic lemon with a vegetable peeler (optional)

 2 tablespoons olive oil, plus more to get the consistency you like

 salt, pepper, ground chili pepper

Put all the ingredients in a food processor, blender or mini-chopper, and process in short pulses until smooth. You will likely have to scrape down the sides of the bowl once or twice. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. (This also can be done with a mortar and pestle; which is great for your triceps.)

Taste, adjust the seasoning, and pack into an airtight container (e.g, a recycled glass jar) and use within a few days.  It will keep longer if you pour a thin layer of oil on the surface or if you freeze it (ice cube trays or muffin tins work nicely).

Submitted by:  Angela, Littleton