Radish top & Cashew pesto

Yesterday I bought some beautiful radishes, and thought they’d be perfect for roasting- something I’ve been meaning to try for ages.

So with a little help from the wee one, and still in our pyjamas, this morning we decided to give them a go. After prepping them and getting them in the oven, we were left with a huge mountain of greenery- all the leaves and tops of the radishes. I can’t bear waste, so decided to quickly make up some pesto.


Naturally, everything I wanted to use, we were out of. No pine nuts, Parmesan or lemon. Not one to be put off, I grabbed substitutes and thought that even if this tastes awful, at least the littlie is having fun making it with me.

However, five minutes later, we were both fighting over the spatula, and who got to enjoy the last lick… it was totally delicious, and the fact that the little one was up to her elbows in it made me happy. Who needs expensive ingredients and unnecessary trips to the supermarket, when you can just create fun stuff in the spur of the moment, with random leftovers and crossed fingers?!

Recipe:

• 1 cup cashews

• 1 clove garlic

• large handful of radish greens

• 1 tbsp nutritional yeast

• 2 tbsp extra virgin olive oil

• juice of 1 lime

Prep/equipment- NutriBullet/processor/blender of your choice, pyjama wearing toddler optional.

1. Put the cashews, garlic, radish leaves and nutritional yeast into the blender and blitz until smooth.

2. whilst still blending, slowly drizzle in the olive oil and the lime juice.

3. taste, then season if required. You may prefer your pesto a little smoother/runnier, so add a tbsp warm water whilst blending until you reach your preferred consistency.

Variations:

Instead of cashews, you could try almonds or walnuts. Also, instead of nutritional yeast, some Parmesan or similar would be lovely. In this version I used lime, which has given it a lovely zing, but typically lemon might be preferred.

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