Spring Pesto With Roasted Radish, Mint And Preserved Lemon

• 3 cups radish leaves
• 1 cup mint leaves
• 1 large bunch small round radishes, such as Pink Beauty or Easter egg, scrubbed and trimmed
• 1/3 cup freshly grated parmesan
• 1/4 cup chopped walnuts
• 2-3 T minced preserved lemon, rinsed, pulp and pith removed
• Good olive oil for roasting radishes, plus finishing the pesto
• Sea salt for roasting the radishes

1. Preheat oven to 400u0b0 F.
2. Thoroughly wash and dry radish greens and mint. I find my salad spinner useful for this step.
3. On a large rimmed roasting pan, toss radishes with a few teaspoons of olive oil and a small pinch of sea salt. Roast for 15-17 minutes, shaking the pan once halfway through, until radishes are wrinkled and brown on the edges. Remove and let cool.
4. Combine roasted radishes with radish leaves, mint, parmesan, walnuts and preserved lemon in a food processor. Pulse and drizzle in additional olive oil until the mixture is the consistency of pesto. Taste and adjust salt and olive oil if necessary. Serve and enjoy.

radish leaves, mint leaves, radishes, freshly grated parmesan, walnuts, t, olive oil, salt

Taken from food52.com/recipes/17651-spring-pesto-with-roasted-radish-mint-and-preserved-lemon (may not work)