When we grew radishes in our garden last year, they had such beautiful leaves (those which hadn’t been eaten by slugs), that I was keen on using them in some way. That’s when I came up with this pesto recipe, which we made again and again every time we had new radishes popping out of the earth. You see, until fairly recently, I wasn’t a big eater of greens. As a child I used to hate anything green and leafy (but for green salad). In recent years, I have educated my taste buds to green leaves and have decided to progressively include more and more in my diet. I’ve discovered that not only they do taste good but also have amazing health benefits – they are indeed charged with vitamins, minerals and phytonutrients. Pesto is a delicious way of eating greens and is not only good with pasta but also goes well in salads, sandwiches, dips, spreads, etc.
Radish Leaves & Hazelnut Pesto Pasta – serves 4
• A bunch of radish leaves
• 60g hazelnuts, toasted and chopped
• 1 clove garlic, chopped
• 30g parmesan, grated
• 100ml extra virgin olive oil
• 400g wholewheat or spelt spaghetti
1. In a food processor, blend the leaves with the hazelnuts and garlic. Add the cheese and olive oil and mix them in.
2. Cook the pasta according to the packet instructions. Drain them well. Add the pesto to the pan and mix well. Serve straight away.
Pâtes au Pesto de Feuilles de Radis et Noisettes – pour 4 personnes
• Une poignée de feuilles de radis
• 60g de noisettes, légèrement toastées et émincées
• 1 gousse d’ail, émincée
• 30g de parmesan, râpé
• 100ml d’huile d’olive vierge extra
• 400g de spaghetti au blé complet ou à l’épeautre
1. Mettre les feuilles de radis avec les noisettes et l’ail dans le bol d’un mixeur et mixer. Ajouter le fromage et l’huile et mélanger.
2. Cuire les pâtes selon les instructions du paquet. Bien les égoutter. Ajouter le pesto dans la casserole et bien mélanger. Servir de suite.