Update on radish leaves plus recipe

Last Sunday I decided to use up all those radish leaves that were in my garden. Inspired by the Internet and this recipe, I cooked us something from the garden. Below is the recipe.  

Radish leaves are edible and taste very fresh.  Their taste is somewhat bitter so if you are not a fan of that I suggest you substitute 1/2 radish leaves for 1/2 basil leaves, or add a tablespoon of something sweet such as maple syrup or honey to cover the bitterness.  

Overall, I’m glad I tried a recipe with radish leaves.  Now they won’t get tossed out; they’ll be used to make great pasta dishes!    

Radish Leaves Pesto Pasta Recipe
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 1/2 bag short pasta (bow, macaroni and such)
  2. 2 fresh tomatoes
  3. 4 green onions
  4. Radish leaves pesto
  5. Salt and pepper to taste
  6. Lemon juice
Radish leaves pesto
  1. Radish leaves from 3-4 big radishes, washed
  2. Olive oil
  3. 1/2 cup to 1 cup parmesan or asiago cheese
  4. Salt and pepper to taste
Instructions
  1. Boil pasta as per directions. Drain.
  2. In the same pot, toss the radish leaves pesto.
  3. Add pasta, onions and tomatoes.
  4. Cook for about 5 minutes at medium heat or until warm.
  5. Serve with a splash of lemon juice.
Notes
  1. Radish leaves are edible and taste very fresh. Their taste is somewhat bitter so if you are not a fan of that I suggest you substitute 1/2 radish leaves for 1/2 basil leaves, or add a tablespoon of something sweet such as maple syrup or honey.
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