Radish Top and Parsley Stem Pesto (Pesto di Cime di Ravanelli e Gambi di Prezzemolo)

No waste!  It’s satisfying to make a meal out of what is so often thrown away, especially one that tastes really good:).  All those green leaves attached to organic radishes and flavorful parsley stems should not be bound for the garbage!  I am all for “whole foods” cooking*, which means eating entire entities for optimal nutrition, and this recipe is no exception.

I use less oil than most people use when making pestos, as the oil can dilute flavor, make the pesto too runny and, not to mention, it’s expensive!.  Also, I prefer to get a greater proportion of fats from whole sources.  That means olives instead of olive oil, walnuts instead of walnut oil, etc.  This is because eating foods in their naturally occurring state promotes balanced nutrition.  When you eat a whole walnut, for example, you have a balance of fiber, oil and vitamins/minerals.  Eating walnut oil, on the other hand, just gives you the fat, which has been treated by manufacturing with heat, fissure, etc.  With theses processes, the oil’s delicate healthy chemical compounds (a.k.a. “phytonutrients”) have likely been destroyed or altered.

To clarify, I understand the need to use oils and other slightly processed items in cooking to make food taste good, but it’s best to use these in moderation and try to use their whole alternatives where possible.

This pesto is vegan, but you wouldn’t know it!  Miso and walnuts offer a “cheesy” umami flavor and the umeboshi vinegar and lemon give some salty tang.  It’s kind of addictive, actually.

*If you’re interested in the theory behind “whole foods” nutrition, I suggest reading “Food and Healing” by Annemarie Colbin.

What you need:

90 grams (about 2 bunches, picked over) radish tops, well rinsed

12 grams (about 3 cloves) garlic, minced

60 grams (one bunch) parsley stems, rinsed and torn

10 grams (1 1/2 teaspoons) yellow or chickpea miso

70 grams (3/4 cup) walnuts

1 1/2 grams (1/2 teaspoon) black pepper

23 grams (2 teaspoons) lemon juice

15-20 grams (3-4 teaspoons) umeboshi vinegar

45 grams (1/4 cup) extra virgin olive oil

What to do:

Place all ingredients in a blender or food processor and run until smooth.  Store in fridge or serve immediately with pasta or other grain, spread on a sandwich or add a dollop to soup.

Radish Top and Parsley Stem Pesto (L) - The Clean Gourmet

Pesto di Cime di Ravanelli e Gambi di Prezzemolo:

Cosa serve:

90 grammi (circa 2 grappoli) di cime di ravanelli, ben sciacquate

12 grammi (circa 3 spicchi) d’aglio, tritato

60 grammi (un grappolo) di gambi di prezzemolo, sciacquati e strappati a grandi pezzi

10 grammi (1 1/2 cucchiaini) di miso giallo

70 grammi di noci

1 1/2 grammi (1/2 cucchiaino) di pepe nero

23 grammi (2 cucchiaini) di succo di limone

15-20 grammi (3-4 cucchiaini) di aceto d’umeboshi

45 grammi (60 millilitri) di olio extra vergine d’oliva

Cosa fare:

Mettete tutti gli ingredienti nel frullatore o nel robot da cucina e fate frullare finché non abbia una consistenza cremosa.  Conservate in frigo o servite subito con della pasta o altri cereali, su un panino o mettete un goccio nella zuppa.

Millet Tabbouleh (Tabbouleh di Miglio)

This is a gluten-free version of the usual bulgur tabbouleh and is great for hot days as it’s served at room temperature or even cold.  I made this without oil to keep it clean, but if you like a richer flavor, you can add a touch of good, preferably unfiltered, olive oil.  I recommend eating with Clotilde Dusoulier’s “Lentil Croquettes” from her cookbook, The French Market Cookbook.


1 cup millet, sorted for rocks

1/2 onion (white, yellow or red), quartered and thinly sliced

1 cup parsley, finely chopped

1/3 cup mint, finely chopped

2 garlic cloves, minced

handful cherry or baby roma tomatoes, sliced

juice of 1 lemon

salt and pepper

unfiltered or flavorful olive oil (optional)

What to do:

Bring salted water to a boil in a medium pot.  Pour in millet and cook about 20 minutes.

When done, strain and let cool.  (If you don’t have a fine mesh strainer, then toast millet with a bit of oil and add about 2 cups of boiling water and simmer for about 20 minutes.)

Meanwhile, assemble remaining ingredients and place in medium bowl.  Add millet and toss.  If you prefer a richer flavor, you can drizzle in a bit of good olive oil here.  Serve immediately or place in refrigerator if making ahead of time.


1 tazza di miglio

metà cipolla, divisa in quarti e tritata

1 tazza di prezzemolo, tritato fino

1/3 tazza di menta, tritata fina

2 spicchi d’aglio, tritato fino

1 manciata di pomodorini, tagliati a pezzetti

succo di un limone

sale e pepe

olio d’oliva buono, preferibilmente crudo (se vuoi)

Cosa Fare:

Fate bollire dell’acqua salata in una pentola.  Versateci il miglio e fate cuocere per circa 20 minuti.

Appena cotto, scolate e fate raffreddare un pò.  (Se non avete un colino di rete fino, fate tostare il miglio per due minuti nella pentola con un pò d’olio, poi aggiungete 2 tazze d’acqua e fate cuocere per 20 minuti.)

In tanto, mettete gli altri ingredienti in un’insalatiera e girate leggermente.  Unitevi il miglio e l’olio (se lo volete usare) e girate.  Servite immediatamente o mettete nel frigo se lo preparate in anticipo.

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