As summer draws to a close, my laps around the farmers’ markets seem to become more frequent. Dare I say more, desperate? lol. One vendor has such beautiful radishes, that they stop me in my tracks. Especially the purple ones. I want to create a simple side dish with these gorgeous radishes. However, I also want the recipe to pack a big flavor punch. Pistachio Pesto Roasted Radishes was the result.
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Admittedly, these were the last of the radishes for the season. If I had created this dish earlier in the season I could have added many other radish varieties like watermelon, easter egg, and black radishes. Regardless, this dish is not only pretty, but also delicious.
Of all the pestos in the pesto universe, pistachio is my favorite. Since I learned how to make it at home, it’s now a staple in my kitchen. The sweet nutty flavors of the pistachios work perfectly with the bite of spicy radish flavor in this dish.
This dish has such a complex flavor. However, this Pistachio Pesto Roasted Radishes recipe takes minutes to throw together. Trim the radishes, then cut them into pieces. Toss with a coating of extra virgin olive oil. Then season with kosher salt and freshly ground black pepper. Roast them in the oven for ten to fifteen minutes.
A word about flavored salts:
I like to use flavored salts whenever I can add them to a recipe. I have a drawer full of flavored salts I’ve collected mostly from my travels. From Yuzu to lavender-spiked salt, there is always an option in that salt drawer to add extra oomph to a dish.
While the radishes are roasting throw raw pistachios, parmesan cheese, fresh basil leaves, and olive oil into a blender or food processor. Blitz and you’re done. I add a pinch of sugar to the pistachio pesto. Consequently, it brings out the sweet flavor of the nuts. Toss the warm roasted radishes in the pesto and you’re done. This dish is flexible temperature-wise. It tastes great at room temperature, or serve it warm.
Pistachio Pesto Roasted Radishes
Ingredients
- 4 cups radishes trimmed and cut into small pieces.
- 2 tablespoons plus 1/4 cup extra virgin olive oil, divided
- kosher salt and freshly ground pepper to taste
- 1 cup fresh basil leaves
- 1/3 cup raw pistachio nuts
- 1/4 cup parmesan cheese
- 1/3 cup olive oil
- 1/2 teaspoon sugar
Instructions
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Preheat the oven to 425 degrees Line a baking sheet with parchment paper.
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Place the radish pieces on the baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat.
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Season with salt and freshly ground pepper.
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Place in the oven and bake for 15 minutes.
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Place the basil, pistachio nuts, and parmesan cheese in a food processor or blender.
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Puree until combined.
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drizzle in the olive oil and pulse until smooth.
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Season with salt and pepper to taste.
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Blend in the sugar.
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Transfer the baked radishes to a serving bowl.
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Scrape the pesto into the bowl with the warm radishes and toss to coat.
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Garnish with extra herbs, extra pistachios and serve immediately.
Like this Pistachio Pesto Roasted Radishes recipe? Also, try some of these other recipes where radishes are the star:
RADISH MINT CREAM SOUP
WATERMELON RADISH PEPPER CREAM TART IN A BEET CRUST
GERMAN POTATO PANCAKES WITH RADISH LEAF PESTO
SPRING VEGETABLE BREAD SOUP
