Radish Top and Green Garlic Chimichurri

recipes
Written By Amanda McLemore · Editor-In-Chief
 
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INGREDIENTS

 

4 cups radish greens

1 serrano, rough chopped

1 stalk of green garlic, rough chopped

1 lemon, zest and juice

1/2 cup olive oil

salt to taste

 

DIRECTIONS

place all ingredients into a food processor and blend well. scrape down the sides with a spoon and adjust seasoning as needed. process once more until almost smooth. store in a jar in the fridge for up to a week.

note: we always suggest using up ingredients in their freshest state before they go to waste. while saving food waste is the goal, so is eating delicious and nourishing foods too.

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Amanda McLemore · Editor-In-Chief

Amanda McLemore has been editor-in-chief at Baguette and Butter since 2010.

Born and raised in Detroit, MI, Amanda was always drawn to food. She observed how it had the power to bring people together, help us grieve the loss of a loved one, and nourish and repair us from within. The more she learned about food and cooking it the more curious she became on how it was grown and where her food was coming from.

In 2016, Amanda McLemore gave up the grocery store for an entire year to see if it was possible to better connect with the local food grown within and around her city. In this year she learned much about growing her own food, sourcing local and packaged free ingredients and how to preserve the seasons; all for her health and the health of the planet.

@baguette_and_butter

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