Farmer's Market Radishes With Radish Leaf Miso Pesto

1. 1

   Prepare the radishes, separate tops from bottoms.

2. 2

   Chop the bottoms into equal-sized pieces, halved or quartered if large.

3. 3

   Wash the tops to remove any dirt from the leaves and roughly chop.

4. 4

   For the seared radishes, heat some oil over medium-high heat, and when just sizzling, add the radishes cut-side down.

5. 5

   Season, and sear until golden brown, about 5 minutes.

6. 6

   Flip and repeat on the other sides.

7. 7

   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.

8. 8

   Finish with a squeeze of lemon.

9. 9

   This will keep in the fridge for a couple of days if submerged under oil.

10. 10

    Serve pesto drizzled over seared radishes.

* Per serving · 4 servings · Values may vary.

No additional tips available.