At the farmers’ market, the bright pop of pink radishes are the first sign of spring and a new season of beautiful produce. Radishes are often overlooked as an ingredient to use only in its raw form, but we love roasting ours as a side dish to spring dinners. Better yet, we’re transforming the radish tops into a delicious and vibrant sauce. You’ll never throw out your radish tops again! Get some spring radishes from your local farmers’ market – find one near you by visiting our farmers’ market map here.
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
- 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
- In a food processor, pulse all ingredients together until a loose paste forms. Taste and adjust seasoning if needed. Serve with roasted radishes.
This was so good! Served it with pan-fried haddock. Loved it!
We are so glad you enjoyed it!