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Radish leaf pesto from Chocolate & Zucchini by Clotilde Dusoulier

  • chile powder
  • nuts of your choice
  • radish leaves
  • hard cheese

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Notes about this recipe

  • Rutabaga on September 26, 2014

    It's great to have discovered a delicious way to make use of radish tops. Mine were not at the peak of freshness when I made this, but it was still quite good, with an underlying kick of radish flavor. The taste was similar to nettle pesto, but a little sharper. Riffing off what Dusoulier suggests, I spread it on Wasa crackers served with an arugula and sliced radish salad. Instead of prosciutto, I used hot smoked salmon, which was a great pairing. Unfortunately, my three-year-old didn't take to it, but I suspect he may have eaten it up had a served it with pasta rather than simply spread atop a cracker. A layer of fromage blanc atop the cracker before spreading on the pesto would be another great combination.

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