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.