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

Roasted Radishes & Radish Top Pesto


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


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.
Created using The Recipes Generator