Seriously, there is a new “superfood” about every 6 months or so. It cracks me up. Acai! Kale! Apple Cider Vinegar! Bone Broth! Chia! I don’t even know what’s the hot food right now…. avocados? Fake meat?? I don’t pay attention because EVERY real-from-the-earth-organic-food is a ‘superfood’. Just each in their own way. Like people.

Real food – each one – has it’s own unique store of vitamins and minerals and fiber and natural sugars that help us move and grow the way we’re supposed to. When you get some of all of those in your daily life, you get the best of all the things. Again, like people. Consuming massive amounts of whatever hot ticket food item was showcased on the Today show is not going to give you everything you need. Sorry. Not sorry.

So, I mean, this pesto is just a delicious portion of a well rounded diet. Slathering it on french fries – though absolutely amazing – will not give you your daily dose of healthy food. But dang, that sounds great right now…

What’s in the “fancy pesto” anyway, you say? Radish greens. Much like the aforementioned kale, radish greens are full of vitamin C, vitamin B6, magnesium, phosphorus, iron, calcium, vitamin A, potassium and folic acid. Alllll that in some green prickly leaves. And though my admiration of basil reaches high, the blend of those two just makes it so much better. Plus [pause for dramatic effect] this pesto is Vegan. And Paleo. And frickin’ delicious. My teenage son wolfed down 4 slices of that baguette slathered with the stuff so yeah, it’s even teenage good.

As with most sauces and anytime I make pesto, I have no measurements for this recipe. It’s a wing-it-as-you-go-does-this-look-right-no-add-something-more sauce. This particular batch made about a pint (plus extra for taste testing) sooooo, I’ll guesstimate the proportions for you. The only thing I measured is the salt and nutritional yeast. Too much of those and it’s all ruined. You adjust as needed. Because, guess what? That’s also how you learn to cook. You make, you taste, you adjust, you taste again. If you just follow someone’s recipe all the time, what fun is that anyway? Also, you don’t need this to be vegan? Sub out the nutritional yeast with parm cheese. You’ll probably need to add a little more. Allergic to almonds? Add pine nuts like traditional pesto. Or walnuts. Whatever!

So:

Erica’s Approximate Recipe for Radish Green & Basil Pesto

• 3 bunches of 12″ long Radish Greens OR 5-6 bunches of small, young radish greens
• 4-5 cups of fresh Sweet Basil
• 3 Tablespoons slivered almonds
• 1/2 – 3/4 cups Extra Virgin Olive Oil
• 1 tsp Himalayan Sea Salt (Any sea salt just not iodized table salt)
• 2 tsps Nutritional Yeast Flakes
• 2 garlic cloves

First, if your radish tops are prickly feeling, you’ll need to steam them for about 5 minutes before use. My were so I did. If you happen to have younger ones, you’ll probably be ok without doing that.

Next, shove everything in a blender and, well, blend. Stop the blender, scrape down the sides. Blend again. Keep blending and scraping the sides until it’s smooth and uniform. Taste as you go. Needs more salt? Add a pinch. Too thick? Add in some oil. You make it your own. Then spread it on toasted bread, tofu, grilled meats, fish, veggies, swirl into more olive oil as a dip, mix into mayo for a sandwich spread… it’s endless.

xoxo,