Pesto with a Twist

I love spring: picturesque trees with their blossoming flowers, birds chirping, bees buzzing, and the opening of the farmers' market. Each week I walk from one booth to another to picking from the fresh crops. This week I could not resist the radishes - so fresh, pretty, and vibrant in color. I used some in a salad, roasted others, and as the French do, I had some with salted butter and bread. Previously I discarded the stems but now use them in a variety of recipes, Radish Leaf Pesto being one of my favorite ways to incorporate the leaves. This recipe is easy to make and is a delightful twist on the traditional pesto recipe.

                                                                  Radish Leaf Pesto
                                                                       adapted from
                                                                      Tasting Paris
                                                        100 recipes to Eat Like a Local

Ingredients

2 cups radish leaves, trimmed

1 ounce hard cheese, 

   such as Comte or Parmesan,

   freshly grated

1/3 cup pine nuts, almonds, 

   or pistachios

1 garlic clove, chopped

1/3 cup olive oil, 

   plus more if needed

1/2 teaspoon fine sea salt

Freshly ground black pepper

Directions

In a food processor or blender, combine the radish leaves, cheese, pine nuts, garlic, olive oil, salt, and pepper to taste and process in short pulses until smooth, scraping down the sides. Add a little more oil as needed and pulse again to get the consistency you prefer: thicker for a bread, thinner for a pasta sauce.

Taste, adjust the seasoning, and pack into an airtight glass container. Use within 3 to 4 days. The surface will darken from oxidation, but this won't affect the taste. Top with a thin layer of oil before storing if it bothers you.

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