1. Prepare the radishes, separate tops from bottoms. Chop the bottoms into equal-sized pieces, halved or quartered if large. Wash the tops to remove any dirt from the leaves and roughly chop. 2. For the seared radishes, heat some oil over medium-high heat, and when just sizzling, add the radishes cut-side down. Season, and sear until golden brown, about 5 minutes. Flip and repeat on the other sides. 3. For the pesto, combine all the remaining ingredients except lemon in a mortar and pestle, or a food processor, adding the evoo as you go, enough to make a smooth paste. Finish with a squeeze of lemon. This will keep in the fridge for a couple of days if submerged under oil. 4. Serve pesto drizzled over seared radishes. ---------------------------------------------------------------------------
Nutrition
Ingredients
