Let's get to the root of this under-appreciated veggie
I recently started gardening, and with a little bit of skill and a whole lot of luck, I ended up with more radishes than I knew what to do with!
Served on a crudité platter? Meh. Pickled on top of some carnitas? Yum. But I was craving a hearty, cozy, veggie forward meal. I wanted these little babies to be the star.
Hence charred radishes served with radish-top pesto.
Cook time | 30 minutes |
Servings | 2-3 |
Ingredients
~20 small radishes, rinsed with tops/leaves preserved
Large bunch of basil
1/2 cup walnuts
1/4 cup parmesan
1 lemon
Olive oil
Salt & pepper
Optional: Carrots or other root vegetable of your choice
Instructions
Trim the tops/leaves off radishes and cut radishes in half
Throw radish tops into a food processor with basil, walnuts, parmesan, lemon, olive oil, and salt & pepper to taste, set aside
In a cast iron skillet, heat olive oil over medium heat and cook radishes 5-10 minutes until charred, stirring occasionally. Season with salt & pepper. If adding carrots or other root vegetable, add them in too!
Serve radishes alongside a big dollop of radish-top pesto for dipping.
