Parsley Pesto & Radish Canapés

I was inspired to make pesto with the remaining parsley left from a dinner of Parisian Leeks & Lentils.  This pesto pairs wonderfully with radishes to make some very striking and delicious canapés, which are traditionally made of small slices of bread or pastry with a savory topping, but why quibble over semantics.  If you're looking for an interesting appetizer or just want to have a fun side dish at a meal, this pesto only takes minutes to make!

Nutrition Highlight: Parsley

This herb is packed with vitamin K, a nutrient that is important for maintaining healthy bones and normal blood clotting functions. 

Women:  ≥19 years old need 90 micrograms (mcg) daily

Men: ≥19 years old need 120 mcg daily 

Eating 1/4 c of parsley provides you with 246 mcg of vitamin K. So, even a sprinkle of parsley on salads, sandwiches, or soup will provide a considerable amount of nutritional benefit, plus added flavor and color. To compare, 1/2 c raw spinach has about 72 mcg of vitamin K and 1/2 c raw kale has about 274 mcg of vitamin K. 

Bonus Benefit
Radishes are a cruciferous vegetable!

Cruciferous vegetables, such as kale, broccoli, arugula, cabbage, & cauliflower, are special because of their potent cancer fighting glucosinolate antioxidants. These vegetables are often separated from other vegetables on nutrition surveys in research studies.  

Wondering what traditional canapés look like? 

Above are some examples from my summer school graduation in Spain.

My radish canapés may be untraditional, but they are the perfect solution to minimize stress when trying to cater to a group of people that may present with diets restricting intake of carbohydrates, bread, or gluten. Plus, radishes have a good dose of antioxidant anthocyanins and fiber, as well as a pleasing crunch. 

Parsley Pesto & Radish Canapés

Printable Recipe

2 plump garlic cloves
1/4 c toasted walnut pieces
1/4 c extra virgin olive oil
1/2 tsp salt
fresh black pepper
2 handfuls of Italian parsley leaves (2 loose cups)
water

radish slices
hard-boiled egg segments, optional

Pesto
1. In the base of a mini food processor, place garlic, walnuts, salt,  & a few grinds of fresh black pepper. Process until pulverized.
2. Add 1 handful of parsley and a splash of water. Begin to process parsley. Add olive oil and continue processing. When there is room, add remaining parsley. Add another splash of water to help achieve a smooth consistency.
3. Thinly slice radishes and place a dollop of pesto on each for a beautiful and tasty canapé. Arrange in a ring, alternating with segments of hard-boiled egg. Try eating the egg in the same bite with the canapé for a great flavor and texture combination.

Hard-boiling Eggs
1. Bring a small pot of water to a boil, place eggs in water, turn down to a simmer, and let cook for 10 min. Then place eggs in a bowl of cold water to stop cooking process and peel. Peeling under running water makes the process easier.