After many happy weeks of picking wild garlic from the garden I’m turning my attention to other leaves which can be used to make pesto.
The radishes I planted needed thinning out. A small handful of radish leaves make a nice addition to a salad, but a big bowlful of freshly picked leaves needs using up quickly before they wilt. So pesto is the perfect solution.
The leaves are peppery so less seasoning is needed. I went for almonds but pine nuts or pistachios would work well. This keeps well in the fridge for a few days.
Our Lizzy’s Radish Leaf Pesto
2 large handfuls of radish leaves
2 cloves garlic
75ml to 100ml olive oil
a pinch of salt and pepper
This works best with young fresh radish leaves.
Place the nuts and garlic in a food processor and blend together. Add the radish leaves with salt and pepper. Add the oil and blend again. Adjust the seasoning to taste.
I enjoy having a weekly delivery of fresh organic vegetables. The young carrots are being delivered with their fresh green tops intact so are perfect for pesto.
This keeps for a couple of days but is best made and eaten fresh.
Our Lizzy’s Carrot Top Pesto
1 bunch of carrot tops
2 cloves garlic
75 to 100ml extra virgin rapeseed oil
salt and pepper to taste
Place the nuts and garlic in a food processor and blend together. Add the carrot tops with salt and pepper. Add the oil and blend again.
Another plus for homemade pesto is that you can control the amount of oil used can vary depending upon the consistency you require.
Pesto is so easy to make and is tasty with pasta, spread on salad wraps and drizzled over roasted vegetables.
Watch me make it here