Radish Green Pepita Pesto
Here’s a slight twist on traditional Italian Genovese Pesto. Radish greens are used in place of basil. Pepitas (pumpkin seeds) are used in place of pinenuts. This is my favorite way to use radish greens. I have sautéed them in the past, but they tend to be a tad bitter. Making a pesto helps to balance out the bitterness. I’ve also made it with and without Parmigiano-Reggiano. It works well either way. You just may need a bit more salt if you leave out the cheese.