What to do with all the young, immature radishes I am thinning from my garden? Well, I recently read a recipe for radish pesto on Chocolate and Zucchini's blog. Perfect! Of course, I made some adaptations to the recipe. Here's a rough outline.
Take one cup of radish thinnings, greens and red portion. Chopped the vegetables very fine in a food processor and add 1- 2 tablespoons canola oil, quarter of a shallot, half a clove of garlic, an ounce or 2 of Feta cheese and a sprinkling of pine nuts. Use as a topping with pasta or rice. Voila'!
