Leave no part of the radish behind with this versatile pesto. Serve it with whole radishes as a bright appetizer, then toss the remaining pesto with some fresh pasta the next day for an inspired lunch.
Recipe from the Tasting Table Test Kitchen
Yield: Makes 2½ cups
2 small bunches radishes, greens attached (about 20 to 25 radishes)
½ bunch fresh basil leaves (about 1½ cups)
⅓ cup macadamia nuts, toasted
1 small shallot, coarsely chopped
1 small garlic clove, coarsely chopped
½ cup grated Piave cheese (substitute Parmagiano-Reggiano if Piave isn't available)
1 lemon, juiced and zested
¾ cup extra-virgin olive oil
1 teaspoon salt
Freshly ground pepper, to taste
1. Separate the radishes from the greens; clean each radish thoroughly and set aside. In a food processor or blender, combine the radish leaves, basil, macadamia nuts, shallot, garlic, cheese, lemon juice and zest and oil and blend until smooth. Season with salt and pepper.
2. Serve the pesto alongside cleaned, whole radishes. To store, place in an airtight container and cover with a thin layer of olive oil.