Tuesday, June 2, 2015

Pesto Radishes

This spring I got really into radishes. Like deep. The gorgeous color and the crisp bite were irresistible to me after a few months of winter. Often a wanton garnish, I think we underestimate the culinary potential of the dear radish. No longer should they be relegated to obligatory status in a garden salad, nay, celebrate them as the main event!

With a radish craving in full effect and my basil plant burgeoning, I took a cue from a delicious small plate I had at a spontaneous date night with the Husband at Taste by Niche and tossed my beloved radishes with a fresh pesto. In a bid of personal creativity (but not really, because its fairly obvious),  I added spring peas for a bright accent and fresh shaved parm for salty bite. Good grief it was delicious. 

Take the radish beyond the veggie platter and consider it as the star of the show. You'll be pleasantly surprised.

Pesto Radishes
10-12 radishes, ends trimmed and quartered
1/2 recipe of Carey On Lovely Basil Pesto
1 cup frozen peas, thawed
Fresh-shaved Parmesan
Salt and pepper to taste

Prepare half the recipe of basil pesto. Thoroughly wash radishes and trim off stems and ends. Quarter into bite-sized pieces.

Toss radishes with thawed peas and pesto. Add salt and pepper to your taste. Garnish with fresh-shaved Parmesan cheese. Enjoy!