Spring Pesto With Roasted Radish, Mint And Preserved Lemon

1. 1

   Preheat oven to 400u00b0 F.

2. 2

   Thoroughly wash and dry radish greens and mint. I find my salad spinner useful for this step.

3. 3

   On a large rimmed roasting pan, toss radishes with a few teaspoons of olive oil and a small pinch of sea salt. Roast for 15-17 minutes, shaking the pan once halfway through, until radishes are wrinkled and brown on the edges. Remove and let cool.

4. 4

   Combine roasted radishes with radish leaves, mint, parmesan, walnuts and preserved lemon in a food processor. Pulse and drizzle in additional olive oil until the mixture is the consistency of pesto. Taste and adjust salt and olive oil if necessary. Serve and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.