Zucchini Noodles with Sautéed Radish and Radish Leaves Pesto

I spent my Tuesday evening after work weeding the garden and re-staking up my tomato plants. While busy yanking out unwanted roots, I planned dinner in my head. Lots of zucchini ready… So I will vegetti a zucchini for noodles. We have lots of radishes that need to come out of the garden so I’ll sautée them so they become a little sweeter. I always feel terrible throwing out their perfect condition green tops… So radish leaves pesto it is. My sweet peas didn’t turn out with a great harvest but the few that I have I’ll microwave steam. imageWe also have about a half dozen baby corn on the cobs ready so I’ll steam those as well.  Ok I planned a garden dinner!imageHere is what to do:

1 zucchini- spiralized with what ever tool you own. I have the vegetti

1 bunch of radishes thinly sliced

(Tops reserved for pesto)

I steamed in microwave the baby corn and the peas I pulled from garden. Set aside until final steps.image

To make Pesto: all in food processor-

3 small yellow onions chopped up

1 small block Parmesan cheese probably 2 oz.

1/2 cup pine nuts

1/4 cup walnuts

radish greens well rinsed.

1 small bunch of cilantro

1 tsp Himalayan sea salt

1 tsp black pepper

dadh of cayenne

3 tbsp olive oil – more of less depending on your preference of texture.

Process and set aside.image

Radishes I sautéed in tsp avocado oil until lightly browned. Once browned I added in the zucchini with about 1 tbsp of cooking sherry. Tossed it all in pan for about 5 minutes. Then transferred to a bowl added corn and peas, salt and pepper, then mixed in some pesto and viola!





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