Radish + Italy; Roasted Radishes and Radish Green Pesto

Ease of Preparation: Easy

Yield: serves 3-4, as an appetizer

Ingredients:

Roasted Radishes:

• 2 bunches red radishes, halved roots (reserve greens for pesto)
• Olive oil, for roasting
• Salt and pepper
• 1 sprigs rosemary, chopped leaves
• 2 cloves garlic

Radish Greens Pesto:

• Reserved radish greens (about 3 cups/710 ml)
• ¼ cup (60 ml) pine nuts
• 3 cloves garlic, crushed
• ¾ cup (180 ml) olive oil, plus more to seal
• Salt and pepper
• ½ cup (120 ml) grated parmesan

To Serve:

• Balsamic glaze, to garnish

Method:

For the Roasted Radishes:

Preheat oven to 425 F (220 C).

In a bowl, combine the radishes with olive oil, salt, pepper, and rosemary. Grate in the garlic with a rasp and toss to distribute evenly.

Spread on a baking sheet and roast for 15 minutes, until lightly browned and crisp tender.

Meanwhile, make the Radish Greens Pesto:

Remove and discard the yellow leaves and tough stems from the radish greens. Roughly chop the leaves.

In a food processor, combine the chopped radish leaves, pine nuts, and garlic. Pulse to chop.

While the motor is running, add the oil in a stream, blending to make a paste.

Season with salt and pepper.

Fold in the parmesan cheese.

Store in glass. Pour over a bit of olive oil to seal in the colour. Refrigerate if not using right away.

To Serve:

Serve the warm radishes with the pesto and garnish with balsamic glaze.