Farmer's Market Radishes With Radish Leaf Miso Pesto

• 1 large bunch of whole radish
• 12 cup toasted pine nuts or 12 cup toasted almond
• 2 garlic cloves
• 2 tablespoons white miso
• 18 teaspoon sea salt
• fresh ground black pepper, to taste
• extra virgin olive oil
• squeeze lemon

1. Prepare the radishes, separate tops from bottoms.
2. Chop the bottoms into equal-sized pieces, halved or quartered if large.
3. Wash the tops to remove any dirt from the leaves and roughly chop.
4. For the seared radishes, heat some oil over medium-high heat, and when just sizzling, add the radishes cut-side down.
5. Season, and sear until golden brown, about 5 minutes.
6. Flip and repeat on the other sides.
7. For the pesto, combine all the remaining ingredients except lemon in a mortar and pestle, or a food processor, adding the evoo as you go, enough to make a smooth paste.
8. Finish with a squeeze of lemon.
9. This will keep in the fridge for a couple of days if submerged under oil.
10. Serve pesto drizzled over seared radishes.

radish, nuts, garlic, white miso, salt, fresh ground black pepper, extra virgin olive oil, lemon

Taken from www.food.com/recipe/farmers-market-radishes-with-radish-leaf-miso-pesto-482155 (may not work)