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Mediterranean Vineyards

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Roasted Radishes and Salad Turnips with Pumpkin Seed Pesto

Roasted Radishes and Salad Turnips with Pumpkin Seed Pesto
Recipe Date:
April 24, 2020
Cook Time:
Imperial (US)
Getting a lot of radishes and turnips out of your garden or in your CSA box this spring? Here's another way to enjoy them!
  • 3 bunches small to medium radishes with leaves, cleaned
  • 1 bunch small to medium salad turnips with greens, cleaned
  • 1 red onion, cut into wedges
  • 3 green garlic, split long ways
  • extra virgin olive oil
  • kosher salt and fresh ground pepper
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh thyme, chopped
  • 1/4 cup raw, hulled pumpkin seeds
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 clove garlic

Preheat oven to 425 degrees F. Cut greens from the roots, leaving a ½ inch sprig of greens on radishes and turnips. Set greens aside. Halve radishes and turnips (quarter if larger). In a large bowl, toss radishes, turnips, onions and green garlic with olive oil, salt, pepper, sage and thyme. Arrange on a baking sheet and roast 20-25 minutes, or until the edges are golden and the vegetable are tender.

Toast pumpkin seeds by putting in a pan and toasting in the oven or on the stove for 1 or 2 minutes.

Meanwhile, chop 3 bunches of the greens, enough to make 1 loosely packed cup.  Place greens in a food processor with about ¼ cup olive oil, pinch of salt, lemon zest, lemon juice and pumpkin seeds.  Pulse to combine. When ready it should be mostly smooth but still have some texture.

To serve, spoon pesto into a wide bowl and surround with roasted vegetables. Serve with a cold glass of 2016 Mediterranean Vineyards Albariño.