I don’t want to bury the lead here – this recipe for Roasted Radish Pesto Crostini is the best thing I’ve made all year. I wish we were further along in 2020 so that statement could have more impact but seriously – it’s so good. Two things that make me very happy about this recipe: 1. A humble, inexpensive ingredient being a total superstar. 2. No waste. After making this, I wanted to greet people by saying, “Hi, I’m Megan. I made a thing with radishes and didn’t have to throw the greens away.”
So, if you’ve found yourself stuck with a bunch of radishes and a mass of leafy green radish stems, like these, I can help you.
the most radish-y
While radishes are known for their crispy freshness and are excellent served raw… roasted radishes are where it’s at. Roasting brings out the sweetness while still retaining that spicy bite and a slight char on the outside is a great contrast to the soft, roasted center.
What reeeaaalllyy makes a radish taste its most radish-y, though, is butter. In this case, an easy roasted garlic butter. You know I love roasting whole heads of garlic but here, we’re just popping a few cloves in to roast along with the radishes. Easy peasy.
And the stems? Those beautiful green, bushy stems are just asking to be buzzed up into a bright, herby pesto.
Introduce all of that to warm, crusty bread and I mean… gorgeous👇, right?
So, this is simple. While your radishes and few cloves of garlic are roasting, combine your well-washed radish greens, a bunch of cilantro, garlic, and a squeeze of lemon juice in a food processor (this is my favorite one); drizzle in olive oil while the machine runs then stir in Parmesan. Take the radishes and garlic out of the oven and put some crusty bread in to toast. While it toasts, peel the roasted garlic cloves and stir them into some softened butter. When the toasts are done, spread them with garlicky butter, scatter radishes on top, and dollop with radish green pesto. Simple but incredibly delicious – enjoy!Print
Roasted Radish Pesto Crostini
Warm, roasted radishes on top of garlic-buttered crostini, topped with radish green pesto is the perfect solution for a leftover bunch of radishes and their leaves.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 as an appetizer 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: American
- 1 bunch of radishes with greens attached
- 5 cloves of garlic (3 left in their skins, 2 smashed and peeled)
- 1 C olive oil, plus extra for drizzling
- salt and pepper
- 1 bunch of cilantro (including the stems), roughly chopped
- 1C Parmesan, grated
- a squeeze of lemon juice
- 6 slices of crusty bread
- 1/2 a stick of butter, softened
- flaky sea salt
- Preheat oven to 425 degrees. Cut the stems off the radishes; wash and roughly chop them and set aside. Cut the radishes into quarters. Drizzle the radishes and the 3 cloves of garlic in their skins with olive oil and season with salt and pepper. Toss together on a baking sheet and roast in the oven for 15 minutes, stirring and flipping over halfway through.
- Meanwhile, combine radish greens, the 2 cloves of smashed, peeled garlic, cilantro (and its stems), and a squeeze of lemon juice in a food processor; pulse to combine. With the processor running, drizzle in 1 C of olive oil. Stir in the Parmesan cheese, taste, and season with salt and pepper.
- When the radishes and garlic are done roasting, drizzle the bread lightly with olive oil on both sides and season with salt and pepper. Toast the bread in the 425 degree oven for 3-4 minutes per side.
- While the bread toasts, peel the roasted garlic cloves and mash with a fork on the baking sheet or on your cutting board. Combine the garlic with the softened butter, taste and season with salt and pepper.
- Spread the roasted garlic butter on the toasted bread, scatter roasted radishes on top, and dollop with radish green pesto. Sprinkle flaky sea salt on top and serve!
You’ll have pesto left over – it’s great tossed with pasta, or on top of pizza.
Keywords: Radish, radish greens, vegetarian