Radish Tops - Don;t toss them Use them!

I am sitting here at the pickup during a down time and really really want you to try your radish tops. Radish leaves have a flavor that is in between watercress and nettles, but a few notches milder. They make fine soups and gratins.  They are an excellent for pesto.

Take your leaves and rinse them well.  Dry them or spin them.  Add them to your food processor with some garlic, olive oil, a bit of lemon zest and some hard cheese.  Use salt and pepper to taste.  A pinch of chili is great as well.  Whiz it up to the consistency you like and Voila!  You are finished.

Serve over pasta, or a spread on crackers with and some meat like ham sliced radishes.  Store in the fridge and use within a few days. If you want to freeze it top with a thin layer of olive oil and freeze.