Baguette with Goat Cheese, Radish, and Farmer’s Market Pesto

Here is a perfect springy bite: Baguette with Goat Cheese, Radish, and Farmer’s Market Pesto. The combination of the thin slice of chewy bread, tangy/creamy goat cheese, crisp radish, and bright pesto, all topped with a tiny drizzle of good olive oil, is heaven.

We call this a Farmer’s Market Pesto because it uses carrot and radish leaves in place of half the basil, resulting in a pesto that tastes fresher and brighter than the traditional all-basil version. This one also has less oil, less cheese, and an addition of a little lemon juice. Roasted, salted pepitas replace pine nuts, cutting the richness of the pesto we know and love. I’ve also purposely left out salt in this recipe – you might get enough from the salted pepitas. If not, taste and add a little to your liking.

I have a feeling this is going to be our go-to snack for these beautiful, springy days…and beyond.

The combination of the thin slice of chewy bread, tangy/creamy goat cheese, crisp radish, and bright pesto, all topped with a tiny drizzle of good olive oil, is heaven. (Photo: Andria Dilling)

Baguette with Goat Cheese, Radish, and Farmer’s Market Pesto

1 cup packed carrot tops and/or radish tops (be sure to wash and dry them well)
1 cup packed fresh basil leaves
¼ cup roasted salted pepitas
¼ cup grated parmesan
1 clove garlic, peeled
Juice of ½ lemon (about 2 tablespoons)
¾ teaspoon freshly ground pepper
¼ cup (or more to taste) olive oil

Thinly sliced baguette
Goat cheese
Thinly sliced radish
Olive oil for drizzling

Place the carrot and/or radish tops, basil, pepitas, parmesan, garlic, lemon juice, and pepper in a food process. Pulse several times until you have a paste. With the motor running, slowly pour in the olive oil and process until the pesto is smooth. Taste for salt and pepper, and add oil a couple of tablespoons at a time, with the processor running, if you like a thinner consistency.

Spread the baguette slices with goat cheese. Top each with a slice of radish, a teaspoon or so of pesto, and a drizzle of olive oil.