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New Pesto to Try


Boy, what a fun day I had the other day when I came home with my market radishes. I recently roasted them and served them with a sesame salt and a serrano foam. This time, I wanted to do something with the radish tops. I love making pesto with all sorts of greens and this time, the radish tops were no different. 

Here is what I started with:

(Top to bottom) 

Chop off the tops from the radish. Separate the tops from the radish (use a bowl). Cut off the core from the brussel sprouts and add them all into a bowl (rinse both with clean cold water to remove all the grit).

Once the veggies were rinsed and drained, I added them to a scorching hot skillet with a bit of oil to roast on high. Once they were finished (about 10-15 mins; I like 'em chard and black) I tossed with the radish top pesto. Seriously.... Go run! and make this.

It became a staple all week for veggies, wet rubs, and also a sandwich spread. whoah! go and make it.  


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Radish Top Pesto 


  • 1 bunch Radishes 
  • 1 lb Brussel Sprouts 
  • 1 c EVOO 
  • 1/2 c Lemon zest and juice 
  • 1/2 c Almonds
  • Radish tops
  • Salt and Pepper to taste 


  • mixing bowl
  • skillet pan 
  • tongs
  • spoon 


  1. Take the tops off the radishes and separate. 
  2. Take the core off the brussel sprouts and add to large mixing bowl.
  3. Rinse under cold water both the radish and the sprouts.
  4. Drain.
  5. Heat the skillet to high heat until it smokes.
  6. Add EVOO and add the radish and sprouts to roast under the high heat. 
  7. Meanwhile in the food processor (or blender). Add the last ingredients and set aside. 
  8. Toss the roasted veggies with 1/2 of the pesto sauce. Keep the other half for another use. 

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