Pesto Radish Crostini

Ingredients

• 4 cups loosely packed spinach leaves (about 3/4 a bag from Trader Joe's)
• 4 cups loosely packed basil leaves (a plastic box from Trader Joe's)
• 4 garlic cloves cleaned
• 6 oz. grated parmesan cheese
• 4 oz. pine nuts
• 1/2 cup olive oil
• 1 lemon zest and juice
• 1 baguette sliced
• mayonnaise or butter
• 1 bunch radishes
• 1 medium sized red onion
• 1 cup red wine vinegar
• 1 T sugar
• 1 cup boiling water
• Sea Salt

Instructions

Pesto
1. Add garlic, pine nuts, lemon zest and a splash of olive oil to the bowl of a food processor and pulse a few times.
2. Add about two cups each of basil and spinach and pulse until the leaves are chopped a bit.
3. Add parmesan cheese and more basil and spinach pulse and then churn until the leaves are chopped.
4. With motor running pour the olive oil in and blend until incorporated. Add 2 T of lemon juice, salt and pepper pulse and taste. Add more lemon juice, salt or pepper as needed.
5. If not using right away place pesto in mason jar, pour a bit of olive oil on top to seal and refrigerate. It will keep for about two weeks.
Pickled Onions
6. Heat water and pour one cup into medium sized bowl.
7. Add sugar stir to dissolve
8. Add red wine vinegar
9. Slice red onion and add to vinegar mixture and let sit for an hour or so. (The pickled onions will last for at least two weeks in the refrigerator.)
Radishes
10. Wash and clean the radishes.
11. Slice thin with knife or mandolin
Bread
12. Slice half inch slices of the baguette
13. Coat each side of the bread slices with mayonnaise or butter
14. Heat griddle and toast each side of the bread slices until golden brown
Assembly
15. Spread pesto on each slice of toast
16. Add 3-4 slices of radishes on top of basil
17. Add a few slices of pickled onions on top of radish
18. Sprinkle with sea salt.