Radish Leaf Pesto

Posted May 1, 2012

by Lensyl Urbano

In addition to eating the bulbs of the radishes, the leaves are also edible. I heartily endorse Clotilde Dusoulier’s Radish Leaf Pesto. The slight spiciness of the leaves gives it a delightful frisson.

Radish leaf pesto.

Pesto recipes are pretty flexible. I added some fresh cilantro from the garden, some frozen basil leaves, used ground almonds for the nut component, a bit of Manchego for the cheese, and doubled the garlic. I also added a little white wine to reduce the viscosity. I quite liked the end result — we had it on pasta — even if some others though it was a little too adventurous.

Citing this post: Urbano, L., 2012. Radish Leaf Pesto, Retrieved February 23rd, 2018, from Montessori Muddle: http://MontessoriMuddle.org/ .
Attribution (Curator's Code ): Via: Montessori Muddle; Hat tip: Montessori Muddle.

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