Whenever you have tops or greens that need to be used up … heck, whenever you can, make pesto. So versatile, so yummy, and a great way to have the fresh green taste anytime. It freezes well, surprisingly well. A great way to use up any greens, and tops that you might normally toss out, like carrot or, in this case radish tops.
Greens, basil, cheese, nuts, garlic. So basic for something you would pay $40 for in a fancy restaurant.
Start with the radishes. They don’t hold well with the tops attached, and hey you paid for those tops so might as well get some use from them.
Top and tail the radishes. Place in a container and cover with cool water and into the fridge. We will use them in “Dry” Salad later.
Sort the leaves removing any wilted discolored or slimy leaves. Trim any tough stems.
Put the radish leaves into a cup, and add enough spinach leaves to measure one cup. Add 1/2 cup walnuts (yes I know that is 1/4 cup measure, I used two rather than dirty my 1/2 cup .. cup)
5-6 good cloves of fresh garlic.
And a FAT 1/4 cup of Parmesan just chunked off the block – return the block to the freezer.
A good handful of fresh parsley. Again pulling out any tough fat stems.
Pretty much all the good basil leaves. Remove and discard any wilted or discolored leaves. I will save the stems for my (link) chunky marinara later in the day. Just letting them simmer in the sauce for the duration will give it good flavor and I will remove them after.
Start with 1/4 cup olive oil – might need to drizzle in more to get the consistency you want. I like to leave it a bit thick, then use pasta water to get it all creamy. Everybody in the pool.
Whir till smooth. So tasty and vibrant!
Portion and into the freezer, reserving a serving for a meal or two in the coming week.
I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.
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