Saturday, July 28, 2012

Don't toss the tops!

Radish and Carrot Greens Tips!

-Make pesto! Blanch your carrot greens (cook rapidly in boiling salted water) and thoroughly rinse the radish greens.
- add 2 cloves garlic, all the greens, and 1/3 cup olive oil to food processor. Blend for 35-40 seconds
- add chopped pine nuts, pistachios or other pesto nut (walnuts are a little bitter for this recipe)
- mix in salt and pepper to taste!

Enjoy on a sandwich with mozzarella, on pasta, or mixed into some chicken salad (for starters)!


Sautée all the greens with bacon, top with cheese and eat as a side!

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