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Pesto Radish Crostini

June 22, 2016 by Judy Lyness 3 Comments

pesto radish crostini

I really can’t remember the last time I made pesto probably back in the 70s or 80s when it  appeared on every pasta dish in every restaurant.  It seems that Craig Claibourne introduced the world to pesto in his 1961 publication of The New York Times Cookbook. In a matter of years the pesto phenomena spread through the land. After a while I tried of the basil, parsley and olive oil mixture. So when my friend Katy wanted to learn how to make pesto I didn’t have a ‘go to’ recipe. I checked my very old copy of La Technique by Pepin no recipe there. So I went to the trusty internet and searched…and found the very best pesto recipe that I’ve ever made and the secret ingredient is spinach.

It turns out that this pesto is good on just about anything or eaten right out of the jar. My love of radishes, pickled onion and pesto conspired to create these pesto radish crostini. I have to admit that my life has become a bit tastier now that pesto is back in my life.

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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.
  6. Pickled Onions
  7. Heat water and pour one cup into medium sized bowl.
  8. Add sugar stir to dissolve
  9. Add red wine vinegar
  10. 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.)
  11. Radishes
  12. Wash and clean the radishes.
  13. Slice thin with knife or mandolin
  14. Bread
  15. Slice half inch slices of the baguette
  16. Coat each side of the bread slices with mayonnaise or butter
  17. Heat griddle and toast each side of the bread slices until golden brown
  18. Assembly
  19. Spread pesto on each slice of toast
  20. Add 3-4 slices of radishes on top of basil
  21. Add a few slices of pickled onions on top of radish
  22. Sprinkle with sea salt.
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https://www.mywellseasonedlife.com/pesto-radish-crostini/

 

 

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Filed Under: Appetizers, Food Tagged With: crostini, pesto

Comments

  1. Patricia@FreshFoodinaFlash says

    June 22, 2016 at 12:06 PM

    Beautiful and simply done. Nice!

    Reply
  2. Cathy | She Paused 4 Thought says

    June 23, 2016 at 5:02 PM

    What a great combination! Perfect summer appetizer.

    Reply

Trackbacks

  1. 5 Minute Pesto • My Well Seasoned Life says:
    August 24, 2016 at 9:03 AM

    […] been using pesto on radish pesto crostini, on pasta and soon you’ll see it on my cauliflower […]

    Reply

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I moonlight as a television producer, mostly of food/travel shows (go figure). I've owned my own bakery, worked in many places in NYC as both pastry chef and cuisine. Read More…

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