Week One: Quinoa with Radish Green Pesto

After picking up our very first CSA basket of produce this past weekend, I was excited to plan out some delicious meals with unique takes on our giant haul of leafy greens (and radishes!).

I did some research and discovered that radish greens are edible, but that they only keep for a day or two in the fridge. So the radish greens were up first!

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Most people buy radishes and discard the tops, but after my experimentation with them this week, I’d have to say that doing so is a mistake. They have a slightly bitter taste, but are delicious and a versatile green that you don’t get to eat often.

Being the lover of pesto that I am, I decided to make a radish green pesto. And I’m so glad I did! It is delicious, and a great way to use up those radish greens quickly before they wilt.

IMG_4907If you love pesto like I do, I highly recommend saving your radish greens and making a pesto out of them to use on anything from quinoa to pasta to a sandwich spread! I decided to combine my love of pesto with my love of quinoa! I simply sautéed the few remaining radish greens left over from my pesto, and made this into simple and healthy meal.

Quinoa with Radish Green Pesto

Ingredients:

For the Pesto:

  • 2 large handfuls of radish greens, including stems
  • 1/4 cup Parmesan or Pecorino cheese
  • 1/8 cup almonds or pine nuts
  • 2 cloves garlic
  • Lemon zest of one lemon and juice from 1/2 lemon
  • 2 TB olive oil
  • Salt and pepper to taste

For the Quinoa:

  • Handful radish greens (I also added a handful of spinach to mine for more greens!)
  • Cup of uncooked quinoa
  • Water or vegetable stock
  • Clove garlic
  • TB butter
  • Juice from 1/2 lemon
  • 3 TB Parmesan
  • 1/4 cup Radish Green Pesto

Combine all Pesto ingredients in a food processor or blender. Pulse until blended.

Cook quinoa according to package instructions, either in water or vegetable stock. I use my rice cooker for this purpose, and it works great. While the quinoa is cooking, sauté remaining radish greens (and spinach, if desired) in TB butter with a clove of garlic. Turn off heat on radish greens and add cooked quinoa, lemon juice, parmesan, and Radish Pesto. Stir to combine and enjoy!

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Have you ever eaten radish greens before? What’s your favorite way to eat them?

 

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7 thoughts on “Week One: Quinoa with Radish Green Pesto

  1. Radish greens work as a lettuce/spinach substitute in salads. And so do dandelions. Around here (c. Alberta) the dandelion leaves are best in the spring. They do have to come from a familiar, private source as they are often sprayed in road allowances, ditches, public parks and the yards of owners who just don’t like them.

  2. I should have mentioned that about dandelion greens. After they flower, eating the greens redefines “bitter.”

  3. Pingback: Week One and Two Bonus Ideas! | Brooklyn's Bounty: A local CSA Cooking Challenge

  4. Pingback: Week Two: Spinach, Feta, & Caramelized Onion Pizza with Arugula Pesto | Brooklyn's Bounty: A local CSA Cooking Challenge

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