("Dio ѐ Zingaro" by La Municipale Balcanica)
- Hey everyone, I'm Jerry James Stone
and I'm super excited about today's recipe,
because I love radishes.
The thing about radishes, though,
you're probably used to having them raw,
and they're really crisp and peppery
and they can be a little bit much.
But when you cook them,
they just round out really, really nicely.
In today's recipe
I'm gonna make a delicious roasted radish dish.
I'm gonna use the greens from that dish to make a pesto.
I think you're gonna like it.
Let me show you how.
("Dio ѐ Zingaro" by La Municipale Balcanica)
So I'm using Easter radishes.
I just like them because they're really colorful.
And the Easter radishes, you get really purple ones,
pink ones, white ones, just a whole variety of color.
Just really, really nicely pops.
We're gonna take our radishes
and add just a little bit of olive oil.
(moves into slow tempo music)
Some salt.
A little bit of cracked pepper.
(pepper cracking)
And then we're just gonna stir that
until they're fully coated.
(moves into fast tempo music)
Now we're just gonna transfer the radishes
to a baking sheet.
And just really important to use a sized baking sheet
that you have a single layer.
You don't want the radishes stacked on top of each other.
So just kind of spread them all out.
Okay, so I'm gonna roast them in the oven at 400 degrees
for about 15 minutes, and if you put them cut-side down,
they'll get a nice sear on them.
Okay, so while the radishes are roasting,
we're gonna make our pesto.
So I'm gonna use radish greens,
(moves into slow tempo music)
which are totally edible.
They're great as a pesto, they're wonderful braised.
So, you know what?
We waste a lot of food in America.
There's a lot of things that we throw out that
you can actually eat, and this is one of them.
Gonna throw in some walnuts, some garlic,
and some olive oil.
And then we're just gonna blend that.
(blender whirring)
Gonna scrape down the sides
and add more olive oil as needed.
(metallic sound effect)
That's looking pesto-ish.
(moves into fast tempo music)
Give it a taste.
Mm, and it tastes pesto-ish.
Need a little bit of salt,
and a little bit of cracked pepper.
(pepper cracking)
(processor whirring)
Mm, there we go.
That's what I was wanting.
Okay, so we roasted our radishes.
Now, depending on the size,
they might take a little bit longer or a little bit less.
I advise checking on them after the 10 minute mark,
and see how tender they are.
If you can't pierce them quite with a fork,
you might wanna just increase that a little bit.
So add those to a plate.
And they look so good.
The thing that's nice about roasted radishes
is it really does kind of round out
that peppery taste that they have,
so makes it just a little bit sweeter,
just like with beets. You know the sugars get caramelized.
So if you're not a radish fan,
I recommend trying them this way.
I think that you'll be pleasantly surprised.
Okay, now we're just gonna go ahead and add on
our radish green pesto.
There we go.
Super delicious, super tasty.
I'm gonna try one now.
I'm gonna get a nice pesto-ey one.
(moves into slow tempo music)
There we go.
I just love the color of them.
That's the best part about radishes, they just really pop.
Mm-mm!
Super good.
I think you're gonna like it.
If you like this recipe, give me a thumbs-up.
And if it's your first time watching, subscribe.
I'm talking with my mouth full so it's hard. (laughs)
and I will see you guys next time.
(moves into fast tempo music)