RADISH LEAF PESTO

Here I go again using up garden goodies such as bountiful leaves from the radishes. Leaves from the fiery radish can often get overlooked as people are unsure if they can be eaten?  Well let me assure you they certainly can.  The leaves can also be used in stir fries, wilting them down as you would spinach also is a good way of using them up.  This recipe is simple and tasty and very useful as it can be spread on bread, used as a dressing for a salad or pasta and it is great used as a dip to dunk your vegetables into.

Makes 200g

Ingredients

100g radish tops (approx)

1 clove garlic

½ tsp sea salt 

2 Tbsp hemp seeds

2 tsp red wine vinegar

¼ cup good quality oil (i used rapeseed)

20g grated parmesan or crumbled feta cheese

Method

Place the radish tops, garlic and sea salt in mortar and pestle or use a blender and blend until coarse paste.

Add the hemp seeds, red wine vinegar and oil and blend to form a thick paste.

Add the cheese and stir well to combine.

Taste and adjust the seasoning or a drop of vinegar.