Summer Sundays

I was tending to my garden and pulling weeds around my radishes, when I looked at the handful of dandelion greens along with the radish and thought, “That would be a beautiful pesto, peppery, a bit spicy.” And the flavours danced in my mind immediately. As I was formulating the ingredients in my mind, by the time I reached my kitchen the recipe was complete before even starting.

Radish and Dandelion Green Pesto

2 fresh radishes, with greens, cleaned and tougher stems removed.

1/2 cup fresh dandelion greens, tougher stems removed.

1 Tbsp Gold Forest Grains flax seeds

50g(about 2 Tbsp) shredded Smoky Valley Mountain Tomme goat cheese (Note: for vegan option use 1 tsp miso + 1 Tbsp silken tofu).

2 Tbsp Mighty Trio Organics cold pressed flax oil.

1 Tbsp reduced rhubarb juice*

Salt and pepper to taste

* Reduced rhubarb juice is made by running a few stalks of rhubarb through a juicer, or puree it in a blender, then strain it. Place it in a small saucepan over medium high heat and skim off the green particulate matter that comes to the top, leaving a clear pink juice. Reduce liquid for about 7-10 minutes.

In a food processor, grind the flax seeds until coarsely milled. Add the radish and dandelion greens. Shred the radishes and add to the food processor along with the cheese and flax oil. Pulse until a chunky, yet partially smooth paste is achieved. Transfer to a small bowl, stir in the reduced rhubarb juice and season with salt and pepper to taste (about 1/4-1/2 tsp of each).  Serve with pasta, fish, chicken, or as a dip or spread.

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