Radish Pesto
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Radish Pesto
Recipe By Courtney Roulston
Ingredients
2 bunches really fresh radishes with green tops attached
½ cup basil leaves
½ cup mint leaves
1/3 cup pepita seeds
1 small clove garlic, peeled
juice and zest of 1 small lemon
sea salt to taste
30 g parmesan cheese, roughly chopped
1/3 cup (80 ml) extra virgin olive oil, plus a little extra to serve
Method
Place the radish bunches into a large bowl of chilled water and gently wash to remove any dirt. Remove the radishes and drain them well.
Cut the green tops from the radishes and place them into the jug of a stick blender along with the basil, mint, pepita seeds, garlic, lemon zest, lemon juice, a pinch of salt, parmesan cheese and oil.
Blitz the mixture until it is bright green and fragrant. Add a little extra oil if the mixture needs loosening.
Slice the radishes into halves and place them onto a serving dish. Place a few spoonfuls of the pesto into a serving bowl and drizzle with a little extra oil on top before serving.
*Use the pesto for topping toast, drizzling onto salads, with grilled meats or just eaten as a dip.
