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
2014-04-08 19:57:03

Yields 1
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
- 1/2 bag short pasta (bow, macaroni and such)
- 2 fresh tomatoes
- 4 green onions
- Radish leaves pesto
- Salt and pepper to taste
- Lemon juice
Radish leaves pesto
- Radish leaves from 3-4 big radishes, washed
- Olive oil
- 1/2 cup to 1 cup parmesan or asiago cheese
- Salt and pepper to taste
Instructions
- Boil pasta as per directions. Drain.
- In the same pot, toss the radish leaves pesto.
- Add pasta, onions and tomatoes.
- Cook for about 5 minutes at medium heat or until warm.
- Serve with a splash of lemon juice.
Notes
- 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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