Sherry's Radish Tops Pesto Recipe

"Can you guess what's in there?" Sherry asks me as I bite into the pesto crostini."
"Um. Sun dried tomatoes, almonds, garlic ... I don't know, but it's really good!" I replied between bites.
Each time I visit my friends Bob and Sherry in California it feels like opening up an unexpected gift as they graciously offer a lavish spread of appetizers accompanied by excellent wines from their extensive collection, and always with good company. This time, in addition to several small dishes, Sherry had whipped up a bowl of pesto composed of radish tops, a novel appetizer replete with exciting pesto flavors with a unique kick from the spicy radish tops.

Radish blossoms from Marin Root Farms at the San Francisco Ferry Building 

On my recent visit I sat in Sherry's kitchen quietly looking out onto the terrace garden, admiring the way the herbs were gently dancing with the soft breeze sloping down the hills.  The view of the idyllic garden was contrasted by the energy in the kitchen as Sherry whizzed through plating Meyer lemon short bread, which she baked from her prolific lemon trees. Next Sherry scooped bowls of a deep crimson sorbet, insisting that I must not leave without trying her lemon verbena strawberry sorbet made from the fresh herbs in her garden. It was an ethereal integration of ripe summer berries and exotic sweet citrus infused mint. I'm not sure if I can even begin to describe it other than to say that it was magnifique!


Matt's wild cherry tomatoes ($5/pt) from Windfall Farms at the Union Square Greenmarket. These ripe tiny clusters of sweet full flavored tomatoes are indigenous to Mexico and delicious.

Sherry is in constant motion, taking on many food projects such as Napa Radio, A Million Cooks, and let's not forget creating recipes in her test kitchen, where she experiments with the interesting flavors, ideas, and techniques amassed on her travels across the globe.  If you're not already familiar, Sherry leads Culinary Getaways, which brings people to destinations for extravagant food-focused experiences to taste the authentic flavors of regional cuisines. Earlier this year, I was one of the lucky ones to snag a seat on Sherry's truffle trip in Provence, where we went on a truffle hunting adventure, met with local producers of olive oil, wines and cheeses, among other amazing experiences. You may read about some of the experiences in the posts linked below.

Strawberries from Dirty Girl Organic Farms at the San Francisco Ferry Building

The recipes that Sherry posts on her blog allow me to reconnect with many of my experiences traveling through Europe, and living in California.  The radish top pesto is emblematic of Sherry's style of cooking using simple, high quality fresh ingredients to produce pure memorable flavors. The radish pesto is a great combination of hot spice from the radish tops and garlic, toasted nuttiness from the almonds, tart ripe nuances from the sun-dried tomatoes all rounded out by the parmigiano reggiano. When you have an opportunity please stop by Sherry's blog and say hi.

Matured garlic scapes from Keith's Organic Farm Stand at the Union Square Greenmarket

Sherry's Radish Tops Pesto Recipe
(from Sherry Page's Food Blog What's Fresh)
This recipe is a wonderful variation of the traditional basil pesto. Although the sun-dried tomatoes are listed as optional, I think they add a pleasant tart ripe nuance that complement the parmigiano regianno cheese nicely. If you don't have sun dried tomatoes, you can simply take a pint of cherry tomatoes, halve each, toss lightly in olive oil, salt and pepper and place in the oven at 170 F for 3 hours to dehydrate. They're well worth the effort.
Ingredients

• 2 handfuls of radish greens, washed and patted dry
• 1/4 cup radish flowers (optional)
• 1 clove garlic, minced
• 1/3 cup chopped roasted almonds
• 1/3 cup freshly-grated parmigiano regianno cheese
• 1/4 cup rehydrated sun-dried tomatoes, diced (optional)
• Extra-virgin olive oil
• Sea salt
• Freshly-cracked black pepper

Method

1. Drop the radish leaves and flowers into the food processor and process for a few seconds until finely chopped.
2. Add the minced garlic, the almonds, the cheese and the diced sundried tomatoes, if using them. Process for a few seconds until everything is well-combined. Drizzle in enough olive oil to make a nice paste. Season with sea salt and pepper to taste. 

Serve as an appetizer with sliced bread or with pasta. Sherry likes to serve the baby radishes themselves with a dish of fleur-de-sel (sea salt) for dipping.

An Extraordinary Truffle Experience at Chez Bruno

Truffle Lunch At Jardin du Quai in L'Isle Sur la Sorgue

Welcome Dinner at the Farm House in Provence

French Cooking Class in Avignon

Truffle Risotto and Scallops at Bistrot Découverte in Saint Remy

Joël Durand Chocolatier in Saint Remy

Mas de Barres Olive Mill in Vallée des Baux of Provence

L'Isle Sur la Sorgue

An Amazing Farm House in Provence