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Grilled Radishes with Pesto

Grilled Radishes with Pesto


  • Black radishes
  • Daikon radishes
  • Watermelon radishes
  • Red potatoes
  • Garlic
  • Anchovy fillets
  • Pine nuts
  • Capers
  • Extra-virgin olive oil
  • Fresh lemon juice


  1. Remove and reserve the greens from 1 pound each black, daikon, and watermelon radishes. Slice radishes into 1/3-inch-thick pieces. Then slice 1 1/2 pounds red potatoes to the same thickness. Toss radishes, potatoes, and crushed garlic with olive oil and grill on both sides until tender, 3 to 4 minutes. Meanwhile, blanch radish greens in boiling water for 1 minute, then cool in an ice bath for about 30 seconds. In a food processor, puree greens with 2 garlic cloves, 2 anchovy fillets, a handful of pine nuts, and 1/4 cup rinsed capers, while streaming in 1 cup extra-virgin olive oil, until semi-smooth. Squeeze fresh lemon juice over grilled radishes and potatoes and toss pieces with radish greens pesto to taste.


  • Courtesy of Travis Swikard


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