Roasted Radishes With Radish Green Pesto and Crème Fraîche
I know I am not alone in my love for cooked radishes, or radishes in general, but I must say they have taken on a whole new dimension since I have started cooking them. Not only are they beautiful to look at, but they are delicate and juicy and complement simple meat and fish dishes so well, especially in spring.When good local radishes pop up in farmer’s markets (and supermarket ones are usually pretty good too), their greens are too good to throw away—this pesto makes good use of them, and the leftovers (you won’t need all of it here) can be used to dress a pasta dish, spread on toast, or whisk into salad dressings.
