It turns out that the radish leaves, like so many other leafy greens, are full of vitamin C, more so than the radishes themselves! They taste similar to arugula and make a fantastic pesto. Make sure to pick the radish bunches with the freshest, greenest-looking leaves: The thicker, tougher, darker-colored greens tend to be more bitter.
Ingredients
- 2 large bunches radishes, with greens attached
- ¼ cup (20 g) unsweetened coconut flakes
- ¼ cup (10 g) fresh basil leaves
- 2 cloves garlic, peeled
- ¼ cup (60 ml) olive oil
- ¼ cup (60 ml) lemon juice
- Pinch of fine sea salt
How to Make It
- Trim the radishes and remove the leaves from the stems. Keep the radishes and greens, discarding the stems. Wash well in a colander to remove any dirt and grit, then drain. Pat them dry. Use a mandoline to slice radishes thinly, about ⅛-inch (3-mm) thick. Lay overlapping slices on a serving plate and set aside.
- In a food processor, add the radish greens, coconut flakes, basil and garlic. Process until the radish greens are roughly chopped and the garlic minced. Add the olive oil, lemon juice and salt. Process until you have a smooth pesto. Serve drizzled over the sliced radishes, with an extra drizzle of extra-virgin olive oil to finish, if you like.