Sunday, July 2, 2017
SPRINGTIME RADISH GREENS PESTO ENJOY DAN:
SPRINGTIME RADISH GREENS PESTO by CHEF DAN:
Makes 1-1/2-2 cups
1 bunch radish greens
1 bunch carrot greens
1 bunch flat-leaf parsley
2 garlic cloves, chopped
1 teaspoons EACH anchovy paste and capers
1 pinch red pepper flakes
1/4--cup preserved lemon or (juice of 1/2-lemon and zest)
1/4-cup toasted pine nuts
1/4-cup olive oil
1. Put everything but olive oil in a food processor and pulse until combined.
2. Slowly add olive oil until desired consistency.
3. Add salt to taste, (not much)
ENJOY DAN: LIVE LOVE AND LAUGH!!