Marin Roots Farm brought baby radishes and radish flowers to the market this week.  They were exceptionally fresh and flavorful.  So flavorful, in fact, that I didn’t want to waste one single bite of the roots or of the greens.   Making pesto from the leaves is one of my favorite ways to showcase the spicy green tops.  This pesto is delicious when served as a topping for bread or with pasta. 


2 handsful of radish greens, washed and patted dry
1/4 cup radish flowers (optional)
1 clove garlic, minced
1/3 cup chopped roasted almonds
1/3 cup freshly-grated parmigiano regianno cheese
1/4 cup rehydrated sundried tomatoes, diced (optional)
Extra-virgin olive oil
Sea salt
Freshly-cracked black pepper

You will also need:
Food processor with bottom blade attached

Drop the radish leaves and flowers into the food processor and process for a few seconds until finely chopped. 


Add the minced garlic, the almonds, the cheese and the diced sundried tomatoes, if using them.  Process for a few seconds until everything is well-combined.  Drizzle in enough olive oil to make a nice paste.  Season with sea salt and pepper to taste.  Serve as an appetizer with sliced bread or with pasta.


I like to serve the baby radishes themselves with a dish of fleur-de-sel (sea salt) for dipping.


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