Blistered Radishes with Kale Mint Pesto

by Rebekahcooked up on May 10, 2015

Oh my, we needed this weekend! We had no commitments for today, and so far we’ve spent it making food and working in the yard. Next up, we’ll be going shopping for some stuff for the house – one of my favorite things to do! I am just glad we are taking it easy, after my first week biking almost all week (4 out of 5 days), that mileage adds up and on my way home on Thursday, my legs felt akin to cement.

I am so excited to be back to biking to work, though. Those 50 (ish?) cumulative minutes are not only great exercise, but they are a great de-stressing time too. I love getting home, spending a little time in the garden and of course, grabbing a homebrewed beer from the keg.

Blistered Radishes with Mint Kale Pesto

Sometimes when I’m on my own for the evening, I spend a lot of time making a very special plate of food, photograph it, and then have a cold dinner at 9:30. Such is life as a food blogger sometimes – and it’s what happened when I made this delicious roasted radish plate a few weeks ago. Definitely the wrong prep time-to-eating time ratio.

Blistered Radishes with Mint Kale Pesto

That said, the pesto lasted me almost a week in different lunch and dinner applications, so perhaps the timeline averaged out to make more sense.

And also, it was really really good.

Here’s what you need for 2 appetizer-sized servings:
10-12 breakfast radishes, greens on
Olive oil (not extra virgin)
Kosher salt
A few tablespoons of fresh ricotta

For the pesto:
2 cups lacinato kale, torn
1/4 cup fresh mint leaves
1/4 cup lemon juice
1/4 cup olive oil
1/2 cup raw almonds

Preheat the oven to 450 degrees. Toss radishes, greens and all, with a healthy dose of olive oil (choose one with a higher smoke point) and salt. Roast until the greens are wilted and the radishes show some blistering on the outside.

In the meantime, use your food processor to mix the kale, mint, nuts, lemon juice, salt and olive oil. Smear about 2 Tbsp. on a salad sized plate, then top with 4-5 of the roasted radishes.

Sprinkle with salt and ricotta.

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