Radish Greens Pesto

I love the farmers market but hate wasting things. I am always buying radishes - because hello Duck Fat Radishes!!!

I felt uneasy throwing away so many leaves because it just seemed like a waste and there had to be something to do with them besides compost.

Enter solution: Radish Greens Pesto!! Such a great solution, a way to get in your greens AND all of the vitamins and nutrients the leaves have - they are high in vitamin A, vitamin C and potassium.

This recipe is variable based on the amount of leaves you have. It will work with any type of radish leaves. The measurements are a loose guide and can be adjusted for taste and preference. It takes about 5 minutes to make minutes clean up. Keep in an air tight container in the fridge for up to 5 day. Serve on salads, grilled veggies, roasted veggies, grains, eggs, literally anything that needs a flavor boost!

Ingredients

• Radish greens from a bunch of radishes (or any greens you like)

• 1/2 a lemon

• 2 cloves of garlic

• 1/3 cup of pumpkin seeds (or any nuts/seeds you like)

• 1/3 cup extra virgin olive oil

• salt to taste

Instructions

1. Cut radish greens from tops of radishes.

2. Wash (vinegar and water are a great option).

3. Let them drain some of the water.

4. Add the oil, salt, garlic and pumpkin seeds to a blender (I use a Vitamix).

5. squeeze half of the lemon half into the blender.

6. add the Radish leaves, put the lid on and blend!

7. After you get the consistency you want, take a little taste to see if you need more lemon or salt. Adjust seasoning and blend once more.

Notes

• If raw garlic gives you any tummy issues crush it or press it into a pan with some olive oil. Cook on medium heat for 3 -4 minutes. Then add to the blender.

• Save all of your scraps for Kitchen Sink Bone Broth!