This is true root-to-stem cooking! Instead of throwing the leaves away, make a delicious pesto with them. I like using arugula for the greens, since they are related to radishes, but any greens will do!
You know I love a good pesto. And what’s better than pesto and potatoes??? When you throw some fresh peas into the mix.
This pizza is a celebration of spring and summer colliding. Make your pesto from this week’s kohlrabi greens, spinach, or radish tops. Then top with ricotta, tomatoes, and blossoms if you have them! I can’t wait to dig in!!
Gabriel was complaining that I don’t make basil pesto. Like never ever. I think there is enough basil pesto in the world, so I love experimenting with other greens. Tuscan kale is the sweetest variety of kale and the most tender. It makes a wonderful pesto. Maybe this recipe will change Gabriel’s mind…
This is true root-to-stem cooking! Instead of throwing the leaves away, make a delicious pesto with them. You can substitute arugula or kale for the basil, really whatever greens you have lying around will do.
I make pesto out of a lot of things…and today we are using kale raab and arugula!
Radishes are part of the cabbage family, and are closely related to arugula. Look at the leaves, don’t they remind you of arugula greens? The best way to store a bunch of radishes is to cut off the leaves and store them separately. You can add the tops to spice up your salads, or my favorite, make a spicy pesto!