Our first lot of radishes in the spring season were perfect, and we loved slicing them into salads. After reseeding some more in another veggie bed, we noticed that the radishes were woody and very small- the hot weather probably caused the plants to bolt.

If this happens (but even if your radishes are good to eat), don’t throw out those green tops! Despite the coarse texture of mature leaves, they can be made into a delicious creamy vegan pesto.

Makes 1-2 cups of vegan pesto:

INGREDIENTS

4 cups radish tops (packed), washed and dried

3 cloves garlic, finely chopped

Lemon Juice from 1/2 a lemon

1/2 cup nuts (I use walnuts or almonds)

1/2 cup Nutritional yeast

1/3 cup extra-virgin olive oil

Salt and freshly ground black pepper

METHOD

Chop all ingredients into small pieces and then blend until smooth in a blender. Add more oil until the consistency is to your liking.

FURTHER READING

Love making Vegan Pestos? Check out our recipe Pea, Almond and Mint Pesto recipe here.