SPRINGTIME RADISH GREENS PESTO ENJOY DAN:

               SPRINGTIME RADISH GREENS PESTO by CHEF DAN:

Makes 1-1/2-2 cups

INGREDIENTS:

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

DIRECTIONS:

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!!