Did you know that radish, beet and carrot tops are all edible? Young leaves could be added to green salads or used in sandwiches in place of lettuce. If you are feeling more ambitious, try making pesto. This peppery bright green pesto can be substituted for your regular basil based pesto. The hemp seeds give a smooth texture, subtle buttery taste and a nice contrast to the zip of the radish greens.
Spoon it over an open faced sandwich of fresh ricotta and thinly sliced radishes with plenty of salt and pepper.
Radish Top and Hemp Seed Pesto
- 2 bunches radishes with tops (look for French Basket or Easter egg, I prefer the taste of their tops)
- 1/4 cup olive oil
- 1/4 cup hemp seeds
- 1/4 cup grated parmesan cheese, exclude if making vegan pesto
- Juice from one lemon
- 2 cloves garlic, minced
- 1/2 tsp salt
- Pepper to taste
Remove the tops from the radishes and pick through. Discard browned leaves and reserve the radishes for another use. Roughly chop the radish greens and place into a food processor with oil, hemp seeds, cheese if using, lemon juice, garlic and salt. Blitz until smooth. Adjust salt and pepper to taste.