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Radish top & pistachio pesto
In a jar, slightly wider than an immersion blender, place 1 garlic clove, ½ tsp rock salt, 3 cups fresh radish tops (discard any yellowing or limp leaves), and 3 tbsp pistachio. Blend, scraping the inside of the blender to dislodge any pieces, and then blend again until the mixture becomes fine.
Add 1/3 cup grated Parmesan & Pecorino (half and half) and blend again.
Drizzle in 80ml olive oil as you continue to blend.
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Sliced radishes, sautéed radish tops, and scrambled eggs with yellow neck squash. #radishes #Radishtops #yellownecksquash #squash #scrambledeggs
