Don’t compost those radish greens! The local radishes are better than ever this year and the tops make for a tasty pesto. Start with a couple garlic cloves and a handful of pine nuts or almonds in the food processor, pulse until finely ground.
Add your washed radish greens and a third as much fresh spinach to temper any bitterness. With the food processor running, drizzle some extra virgin olive oil through the top until the mixture is runny. Next in is 1/4 cup of grated parmesan, pulse and then adjust your consistency with some more olive oil if necessary and salt to taste.
A large dollop will easily elevate any steak, chicken breast or piece of fish to new heights. For a refreshing radish appetizer, grill some baguette slices in a medium hot, well-oiled pan until crispy. Top with the pesto, a thick slice of feta, sliced radishes and a sprinkle of coarse salt.