My radishes are taking over!
I love them so very much, but they really aren't the most useful of cooking ingredients and one can only eat so many raw radishes.
I have been keeping constant watch for unique, radish-based dishes, so when I stopped by Pesto Outside the Box's booth at the PSU Farmer's Market and saw that they had a concocted a vegan radish pesto, I knew I had to try it out for myself.
Aside from the obvious (basil, olive oil and radishes) I have no idea what POB puts in their radish pesto since I didn't think to look at the ingredient list, so my recipe is 100% my own. I wanted to keep it as light and summery as possible and utilize as many radishes as I could without overwhelming the basil/pesto flavor. The result was this lemony, slightly spicy, fresh and colorful pesto that looks as beautiful as it tastes.
- 3/4 cup chopped radishes
- 2 cups chiffonaded basil
- 4 cloves garlic
- 3 Tbsp lemon juice
- 3 Tbsp olive oil
- 2 Tbsp agave nectar
- 3 Tbsp nutritional yeast
- 1/2 tsp salt
This recipe really adheres to the "less is more" philosophy. I chose not to add any nuts and keep the oil level on the low-side because the radishes do a great job of adding the grittier texture as well as moisture to the pesto. Don't skimp on the agave though! It is important to counter-balance the spicy, slightly acidic flavor of the radishes and is crucial to balance out the pesto-ey flavors.
What a perfect and practical summer radish dish!
Live long and prosper. And eat your radishes!