Radish and basil pesto

Pesto Italian cuisine

This recipe was inspired by a similar one I saw on Clotilde Dusolier's "Chocolate and Zucchini" sometime last year. Hers called for using just the radish greens, and she also used a more traditional hard Italian cheese such as parmesan or romano. I've added basil for a little more complexity, marconas for their sweetness, feta for its tang, and finely diced radishes for a little extra spice and crunch. This pesto is delicious as a sandwich spread, tossed with whole wheat pasta, or stirred into some smashed potatoes. - Oui, Chef