Pistou is a Provençal basil pesto that’s made without pine nuts, and my zero-waste version replaces the basil with radish leaves. It makes an aromatic, brilliant-green sauce for grilled vegetables, fish and meat, or as a topping for stews and soups, as I’ve done here. For today’s recipe, I wanted to cook from root to fruit, using both the radishes and the leaves in the same dish, but both also stand alone.
Radishes, and especially their leaves, are often sandy, so soak the whole bunch in a large bowl or sink of cold water for five minutes, and shake the bunch under water to loosen any dirt and ensure the water gets into the middle. Scrub off any visible soil, then run under the tap and leave to drain for five minutes before preparing.
