Radish Leaf Pesto

Leaves from two bunches of radishes (about 3 cups)
2 big cloves garlic
1/4 cup olive oil
1/3 cup shredded pecorino romano cheese
small handful of fresh cilantro leaves (optional)
pinch of sea salt

Thoroughly wash and dry radish leaves. Remove woody stems and put in blender or food processor with remaining ingredients. Blend until smooth. Easy, peasy.

Recipe adapted from  Attainable Sustainable


Posted on

April 29, 2015