Photo credit: Craig Dugas
I just returned from my first trip to Winnipeg for the Dietitians of Canada National Conference.
The conference was amazing. I spent three days networking with lots of incredible and inspiring dietitians, listening to great sessions on a variety of topics (there were so many awesome speakers), and eating great food.
To top it off, Winnipeg was beautiful! Going to conferences is such a great opportunity to explore a new city. (I can’ wait for next years in Newfoundland!) I tried to get out for short runs in the mornings to explore a bit.
Canadian Museum for Human Rights in Winnipeg
I tend to eat more than normal and exercise less when away at conferences. I always crave a good exercise session and fresh fruits and vegetables when I get home. So, this morning I got up early, went for a run with one of my best friends (also an RD blogger over at Berry Nourished), and hit up the first Mount Pleasant Farmers Market!
I came home with so many goodies (some pictured below). Farmers markets make me really excited.
As I was cleaning my radishes, I noticed how fresh and perfect the greens were. While I must admit, I usually toss them in the compost, I couldn’t bear to do it today!
Greens are always great for pesto. So that became the radish green’s fate. It turned out so tasty — I just had to share the recipe.
Pesto can be used for so many things: on eggs, on crackers/ toast, tossed with pasta, to marinate meats, in sandwiches, on potatoes. Just use your imagination! Here’s some more ideas. (This is a flexible recipe. Adapt as you wish.)
Vegan Radish Leaf Pesto
- 2 large handfuls radish leaves (from about 10-11 radishes)
- 3 tbsp extra virgin olive oil
- 3 tbsp nutritional yeast (use a hard cheese, like Parmesan, if you prefer)
- 2 tbsp fresh lemon juice (plus some zest if you really like lemon)
- 1/3-1/2 cup raw walnuts, halves or pieces
- 1/2 tsp chili flakes
- 2 cloves garlic
- salt and pepper, to taste (use smoked salt if you have it)
- Blend all ingredients in a food processor until smooth, add more oil to thin as desired (I prefer to keep it thicker)
- Scrape down the sides and blend again
- Use immediately. Store left over pesto for a few days in the fridge. You can also freeze it in an ice cube tray and then transfer the pesto cubes to a freezer bag for easy additions to soups, pastas, etc.