Without music, life would be a mistake.
– Friedrich Nietzsche
The other day I was in the underground – yes, another underground adventure – when a guy sat next to me, took out some score sheets and started reading them. He was looking at the second page.
I know it’s really rude to do so, but obviously I peeked over his shoulder to read the notes. I sang the notes in my head.
I tapped him on the shoulder.
Excuse me, is that a Chopin waltz?
He turned around, surprised. But of course his face lit up. Yes it is!
We struck up some music conversation until one of us had to get off. I love these kinds of little random encounters and chats. Have you had one recently?
I think radishes are great, just raw on their own. Until now I had never made anything with the radish leaves, though the intention has been there for some time. A while back I had caught of a glimpse of pesto made with radish leaves through another blog, so I had been wanting to make use of radish leaves for pesto since then. Now that it’s winter and my basil plants have withered away, it’s a good moment to make pesto with alternative leaves.
I have to say that the flavour was, em, rather detoxing. It tasted quite green, grassy perhaps. Not that I’ve eaten grass… It did taste good, don’t worry, it’s just that with was a tad more green flavoured than how normal basil pesto turns out. I also added a few radishes in there. Just for the sake of it. And for the extra crunchiness.
I used Manchego cheese because that’s what had in the fridge at that moment. You could use any other hardish textured cheese, and as much as you want.
1 bunch radish leaves, 3 radishes, 1 handful pine nuts, 1 clove garlic, Manchego cheese, salt, black pepper, 1/3 cup olive oil
Wash the radish leaves. Peel the garlic and remove the innermost core. Put everything in a blender and blend.
Thank you for reading!