spring! it’s here, finally. the sun still isn’t really shining, BUT the temperature has stayed above 10 degrees for the most part, and the plans for the rooftop terrance are moving along well, so things are looking good!! i’ve been trying to eat healthy for the most part, cause i
kind of really fell off the wagon in the last little while and started eating whatever my heart desired, whenever it desired it. that means lots of chips, lots of pizza, and mcdonalds. i love and respect fresh, whole, natural ingredients, and think that kind of food is beautiful, but somewhere deep inside of me a monster lives, one that lovesssss processed foods and it rears its ugly head every once and a while and possess me.
but since the processed food demon has fled (for now), my body has been craving all sorts of green, healthy, fresh tasting foods. my fridge is jam packed with spinach, kale and brussels sprouts, and it’s been a nice change. when i’m eating healthy, i use tons of fresh herbs to brighten up my food – parsley, dill and coriander are my favourites, and turning herbs into pesto is a great way to use up extras. i love pesto, and can’t wait until basil is in full bloom and i can make jars of basil petso and eat it with everything – but the best thing about pesto is it can be made with any leafy greens, a handful of nuts, a handful of cheese and a good glug of olive oil. i bought a beautiful bunch of radishes for salads, and that’s how this pesto recipe was born! radish tops, carrot tops, beet tops – the green parts that we usually toss all have different earthy flavours. radish tops have a peppery, almost bitter taste that i love paired with lots of garlic and lemon. just make sure you scope out the veggies with healthy looking tops and use them within a day or two. it’s also a great way to cut down on food waste!
i mixed my radish tops with pine nuts, pecorino, lots of lemon, garlic, and s&p and have been slathering it on everything from roasted veggies to eggs, and even avo-toast (and yes, i ate this giant bowl of pasta, because i couldn’t go a day without carbs – you’ve gotta have balance!). i’m looking forward to sunshine and lots of green foods in my future as spring brings peas, ramps, dandelion greens, and zucchini, but until then i’m going to cover everything in pesto!
radish top pesto
*makes 1 small jar
tops from 1 bunch of radishes, thoroughly rinsed
1/4 cup pine nuts
1/4 cup grated pecorino
juice + zest from 1 lemon
1 clove garlic, smashed
add all ingredients except olive oil to a food processor. turn on and let run for a few seconds, then pour in olive oil with food processor running, until you have a pesto-like consistency, about 1/3- 1/2 a cup.
add to air tight container and refrigerate for up to two weeks. eat on everything and repeat!