As summer draws to a close, my laps around the farmers’ markets seem to become more frequent. Dare I say more, desperate? lol. One vender has such beautiful radishes, they stop me in my tracks. Especially the purple ones. I was looking to create a simple side dish with these gorgeous radishes. However, I also wanted 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 it is also delicious.
Of all the pestos in the pesto universe, pistachio has to be my favorite. Since I learned how to make it at home, I’ve never looked back. The sweet nutty flavors of the pistachios work perfectly with the bite of radish flavor in this dish.
For a dish with such complex flavor, this Pistachio Pesto Roasted Radishes recipe takes minutes to throw together. Trim the radishes, then cut into pieces. Toss with extra virgin olive oil and season with kosher salt and freshly ground black pepper. Roast them in the oven for ten to fifteen minutes.
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 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, gold, room temperature or 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:
