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So as promised, I’ve moved on from scallions to a new vegetable. At least writing wise. It’s new radish season. Which as you may already know, thrills me to very nearly no end. In keeping with my “no potentially good thing goes to waste” philosophy, I use nearly every bit of the radish. The greens are bright with a peppery bite, and I tend to throw chiffonades of radish leaves into salads, stir fries and pastas all Spring and Summer long. Or use them to make this thick lemon laced pesto, which I stir into pasta, spread on flatbreads or pizzas, or use on crostinis topped with radish slices.
Into a bowl of a food processor, put the leaves from 2 bunches of radishes —discarding any yellowed or weird ones — and add 3 cloves of peeled garlic, a ¼ cup of toasted pine nuts, a ½ cup of grated Parmesan, the zest of ½ a lemon, 1 teaspoon of pink peppercorns, 1 large pinch of big flaked sea salt and then enough olive oil to make the pesto the consistency you like — I like it thinner for pasta and thicker for spreading. Start with 2 tablespoons and blitz in the food processor, slowly adding more oil until it’s at the point that you like.
