Daikon Radish Leaf Pesto
This summer my mother and I started our own garden. We have LOTS of great things: one of them being Daikon Radishes. Having read about ways to cook Daikon Radish in Alicia Silverstone’s book The Kind Diet, I wasn’t worried about figuring out a recipe…what I didn’t expect was the large amount of leaves I would have to cut off and then discard. I couldn’t bear to throw the entire head into the compost, so I decided to experiment.
My dad tried a leaf and told me it was very bitter and his initial idea to create a pesto would probably not work. I decided I would prove him wrong. Nothing on the internet could help me at this point so I went with what I knew.
I splurged on pine nuts (a key ingredient in any good pesto), and picked a cup of fresh basil from my garden. To counteract the bitter taste of the radish leaf I blanched the leaves first (blanching also helps to preserve the bright green color). With the addition of some homemade roasted garlic, olive oil, salt, pepper, and my (toasted) pine nuts I had the beginning of a great pesto. After mixing all ingredients in a food processor I had the most satisfying, delicious pesto to serve over some brown rice pasta. Bon appétit!