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I bet a lot of you didn’t know that you can eat the tops of radishes. I was at the Farmers market (again!) and the vendor who sold me the radishes asked me if I wanted to keep the tops. I was curious as to why I would want to keep them and he told me they were edible. Of course I was keeping them!
I was intrigued. I also felt like I got two vegetables for the price of one. I googled radish tops to see what I could make with it. Pesto came up as an option. I decided to make Radish Top Pesto and I wanted it to be vegan. I chose nuts that I already had at home and that I thought would complement the spiciness of the leaves. The combination is perfect. I also love that this pesto doesn’t oxidize like basil pesto. It keeps its vibrant green color. I served it with roasted radishes and it was delicious.
tops from 2 bunches of radishes
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 cup roasted pistachios
1/4 cup Gefen Olive Oil
1 teaspoon salt
Wash and dry the radish tops and set aside.
Add garlic, olive oil, pistachios and salt to a food processor using the S blade. Process until slightly chunky.
Add radish tops and process until it reaches consistency in picture above.
Serve with roasted vegetables or crudite.
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