Roasted Radishes with Radish Top Pesto

Radishes are often overlooked as an ingredient to use only in its raw form, but I love roasting mine as a side dish to spring dinners.

Plus, we’re transforming the radish tops into a delicious and vibrant sauce.

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Roasted Radishes & Radish Top Pesto

Ingredients

For the radishes

• 1 bunch of radishes
• 1 Tbsp olive oil
• Salt and pepper to taste

For the radish top pesto

• 1 cup radish greens
• 1 cup herbs of choice (chives, mint, basil all work well)
• 1/4 cup olive oil
• 1/4 cup toasted walnuts or pumpkin seeds
• 2 Tbsp grated parmesan
• Juice and zest of 1/2 lemon
• Salt and pepper to taste

Instructions

For the radishes

1. Preheat your oven to 400 and line a baking sheet with parchment paper. Coat radishes in olive oil and season with salt and pepper. Bake for 30-40 minutes until parts of the radishes are wrinkled and golden. 

For pesto

1. In a food processor, pulse all ingredients together until a loose paste forms. Taste and adjust seasoning if needed. Serve with roasted radishes.