I developed this recipe on a hot day with no relief in site. It’s a light and refreshing addition to salads or pasta. You can also use it as a topping for fish.

I didn’t add garlic or Parmesan cheese, but feel free to incorporate them into the recipe for a light, new variation on pesto.

My family and I are sensitive to garlic, so I prefer to use shallots.

Ingredients:

1 cup fresh parsley

1 cup basil (or cilantro)

1 small shallot, minced (optional)

1 or 2 radishes

The juice of one lemon

1 teaspoon lemon zest

Salt and pepper to taste

1 teaspoon extra virgin olive oil (optional)

Directions:

1. In a food processor combine all the ingredients and pulse until you achieve your desired consistency.
2. Serve as a topping for your favorite salad, pasta or any other main dish.

Parsley and radishes are rich in nutrients and antioxidants. They are good sources of vitamins A, C and K.