This pesto is deliciously green and nutty, packed with toasted cashews and large handfuls of spinach. Enjoy it as a pizza topping, for breakfast with eggs and potatoes, or my most recent preferred way of eating it, with spaghetti squash.
Savoury pesto with kale, kalamata olives, sundried tomatoes and creamy walnuts spread on a tortilla topped with sweet roasted delicata squash, umami packed mushrooms and sharp cheddar, then baked until warm and toasty.
As the days grow longer and the weather warms, farmers market stands begin to fill with more colourful produce. Radishes recently made their appearance, glowing globes like multi coloured christmas lights adorning the market tables… It was exciting I tell you! In the spring, radishes are a mild, juicy, and crunchy addition to salads and tacos, even the green tops are delightful.