I love making patés using parts of the vegetable that I used to throw out. I can’t believe I used to throw out the tops to radishes and beets. Not anymore! They are the ideal green for this Georgian Recipe. The secret ingredient is a Georgian Spice mix called Khmeli Suneli, which gives the pate a distinctive earthy flavor that is different then the flavor profiles I was used to. Give it a try. I’m sure you will love it because everyone does!!

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Ingredients:

2 cup steamed radish greens

1 cup walnuts

6 cloves garlic

½ cup cilantro

2 Tbsp olive oil

1/2 cup red onion- chopped

1 shallot, chopped

1 stalk celery- chopped

½ tsp Salt

¼ tsp pepper

1 tsp Khmeli Suneli Spice Mix (available online & spice stores)

½ tsp cardamom

½ tsp cumin

¼ cup olive oil

Instructions:

1. Steam radish tops above 1” of water for 5 minutes. Let cool.

2. Squeeze out all water from radish tops.

3. Sauté onion and shallots in the 2 Tbs. of olive oil until golden. Add the chopped celery, and continue cooking for another 5 minutes.

4. Using a food processor, pulse the radish tops until blended.

5. Add the garlic, walnuts, sautéed onions & celery, and cilantro and pulse until smooth puree remains, wiping down sides as needed.

6. Add spices, salt and pepper.

7. Add olive oil slowly, while food processor is running. Adjust spices to taste.

8. Serve with tortilla chips, pita chips, crudités or crackers.