Sometimes, I store them in the fridge with the radishes and pretend that they don’t exist. When I open that bag of radishes days later, all I see are greens that have started to turn into a goopy mess. Then, the distinct smell of bad eggs hits me in the face. Clearly, that was a bad idea. So I set out to look for radish green recipes because someone must have cooked with them, right? I’ve seen posts suggesting that radish greens could be tossed into salads, used in place of lettuce in sandwiches, or added into an egg scramble. But the one idea that caught my eye was using the greens to create a pesto sauce. As summer is in full force, fresh basil is popping up everywhere! Where there’s fresh basil, there’s always a pesto sauce waiting to be made. Instead of making a straight basil pesto sauce, I decided to add radish greens into the mix. I loved how the radish greens mellowed out the intense basil flavors. As you can see, this sauce married well with the summer squash noodles that I made for dinner yesterday. Just make sure to rinse the leaves thoroughly before using them. A lot of dirt gets stuck in those leaves, and it usually takes several rinses before all the dirt is cleared from the leaves. Here are a few other ideas on how to cook with radish greens:
Roasted Radishes with Radish Greens – Food & WineThree Pepper Roast with Radish Greens – Huffington PostRadish Leaf Pesto – Chocolate & Zucchini (This pesto sauces uses radish greens only)
