Spinach Leaf Creamy Pesto

Since in Lockdown I’ve had the chance to build & plant my first proper Vegetable Beds and today was my first harvest of my Radishes….yummy! There is nothing better than homegrown fresh food. The obvious choice is a salad as radishes are just so refreshing and add that bit of crunch. Did you know you can eat the leaves also? Chop them up add to potatoes or pasta or make a pesto!

Left Over Radish leaves – 2 handfuls approx

1 Garlic Clove

1 tbsp pistachios

30g Grated Cheese (Parmesan)

2 tbsp olive oil – good quality one for best flavour

2 tbsp creme fraiche

Salt & pepper

  1. Thoroughly wash the green leaves and put into a blender or food processor along with the rest of the ingredients and blitz until smooth, if too thick add a little more olive oil.

I used mine to make a lovely radish & avocado salad for lunch. I will probably use the rest for some pasta later on in week. Cover and store in fridge for max 3 days.