You know that magic time of the year when you see plump red radishes at the farmers market or in your CSA box, and they have luscious greens attached?
Welcome to summer, folks!
The greens are peppery, and are delicious just packed in a picnic basket with a good loaf of bread and some butter. You know what I’m getting at. Bread slathered in butter and topped with greens for lunch. (Maybe even with a glass of wine or a beer, if you’re in the mood for a tipple in the afternoon.)
How awesome does that sound?
Eating, drinking, looking out at the lake. Ah, bliss.
But, another way to let those radish greens shine is to throw them in a food processor with parsley, cilantro, onion, (garlic if you’re so inclined), a couple of red cherry peppers for tang and heat, and a good splash of red wine vinegar.
Needless to say, this chimichurri sauce is absolutely the cat’s meow. It’s great on tacos, in scrambled eggs, on a big, green salad, or on a Mexican corn salad!
You can also customize it with whatever herbs you have on hand. Swap in scallions for the onion. Add some roughly chopped garlic scapes. Throw in some chives just to make it extra oniony.
You’re the boss of what your taste buds want!
And best of all, you can have this whole thing done in less than 10 minutes.
Bliss, bliss, bliss, bliss, bliss!
Radish Greens Chimichurri
Ingredients
- 3/4 cup roughly chopped radish greens
- 1/2 cup roughly chopped cilantro
- 1/2 cup flat-leaf parsley
- 1/4 cup roughly chopped yellow onion
- 2 tablespoons red wine vinegar
- 1 tablespoon roughly chopped oregano
- 1 red cherry pepper
- 1 garlic clove (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
Instructions
- Place the radish greens, cilantro, parsley, onion, red wine vinegar, oregano, cherry peppers, garlic (if using), cumin, and salt in a food processor fitted with a metal blade.
- Process until roughly chopped.
- Drizzle olive oil through the food processor feed tube.
- Process until fairly smooth, but with some medium sized pieces of herbs remaining.
- Store for up to 1 week in the refrigerator.