PASTAMADRE´S RADISH LEAF PESTO

Since the beginning of my adventure with Pastamadre, it has been clear to me that the only cooking style I can authentically and passionately convey to others is the one I learned as a child and which has been passed down from generation to generation in southern Italy: the style of CUCINA POVERA!

My academic training and professional background in contemporary art have taught me to recognize essence and minimalism as one of the highest forms of human creative and artistic expression: 

When the available elements or ingredients are simple and limited, I believe that human creativity can truly flourish, transforming “little” into “abundance” and "simple" into a “work of art". 

For me, this is the essence of Cucina Povera, which I learned from the women in my family: the ability to see the dignity and value in a few modest ingredients, which they can transform into a work of art through the creative act of cooking. 

This is the philosophy of Pastamadre! It accompanies all our recipes and homemade preparations. Simplicity transformed into taste, beauty, health, and environmental awareness through feeling, creativity, care, time, and love. 

This is the principle that inspired the creation of the following recipe in one of the first pasta courses back in 2015. And it has become one of Pastamadre's most popular “classics”.

I wanted to create a delicious pesto that was easy and quick to prepare. It had to be vegan and made from fresh, seasonal, and regional ingredients. One day, following the good habit of Arte della Cucina Povera of cooking with whatever is available, I looked in my refrigerator to see what I had and noticed the beautiful green leaves of a bunch of radishes.

I immediately asked myself: How do these leaves taste? Are they suitable for a fresh pesto? 

And just like that, I was ready to experiment: 

I added a clove of garlic, dried tomatoes for umami and a salty and sour note, a handful of raisins for a touch of natural sweetness, walnuts for more consistency, flavor, and intensity, and enough extra virgin olive oil to chop and mix everything together. Finally, I seasoned it with pepper and salt, and voilà, the masterpiece was ready!

Since then, I have repeated this recipe in countless classes, always with small variations and, of course, prepared by intuition. It has always been a success and a discovery for many of my students, who were used to thinking of radish leaves as food waste to be thrown away.

Today, I am presenting the recipe to you again, hoping that it will inspire you to create new combinations and wonderful works of art that nourish your senses, your heart, and your soul!

PASTAMADRE’S RADISH LEAF PESTO (Vegan)

(Ingredients for 4 people):

• 1 bunch of radish leaves

• 1 clove of garlic, peeled

• 4-6 dried tomatoes 

• a handful of dried raisins (soak with the dried tomatoes in water for at least a few hours beforehand)

• handful of walnuts

•  3 or 4 tablespoons of extra virgin olive oil

•  salt, pepper (as needed)
  

Mix and chop all ingredients in a blender—nothing can go wrong!

If you love cheese, you can add Parmesan or another aged cheese of your choice to the pesto or directly to the pasta.

The pesto will stay fresh and tasty for several days. Store it in a small container (preferably glass). Press the pesto carefully into the jar to avoid air bubbles. Cover the surface with a little olive oil. The pesto can be stored in the refrigerator for up to a week or in the freezer for several months.

TIP:

This pesto is not cooked, but mixed directly and immediately into freshly cooked pasta. Don't forget to add a little pasta cooking water to mix the pesto with the pasta and keep it creamy and juicy.

BUON APPETITO!

With love,

Maria-Lucrezia