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Radish Leaf-Basil Pesto
Makes about 1 cup
- a big handful of radish leaves, well rinsed
- a big handful of fresh basil leaves
- 4 tablespoons of olive oil
- 1 garlic clove, minced
- ½ cup of grated parmesan
- sea salt and pepper
- about ¼ teaspoon of lemon zest (or more to taste)
Put your radish leaves, basil, olive oil, and garlic in a food processor and pulse a few times. Add the Parmesan, pinch of sea salt and pepper, and lemon zest and taste for seasonings. This is best if you let it rest for an hour before eating.