| Quantity | Ingredient |
|---|---|
| 1 Lb | Radishes, trimmed & halved |
| 1 Tbsp | Oil, of choice |
| Salt & Pepper, to taste | |
| 2-3 Tbsp | Brown Butter - Recipe Below |
| 1/8 Cup | Hazelnuts, toasted |
| 1/4 Cup | Paremsan Cheese, shaved |
| 1/2 Package | Zesty Micro Radish |
| Zest of 1 Lemon | |
| Micro Radish Pesto - Recipe Below |
| Quantity | Ingredient |
|---|---|
| 1/2 Package | Zesty Micro Radish |
| 1 Clove | Garlic, peeled & minced |
| 1/4 Cup | Parmesan Cheese |
| 1/8 Cup | Hazelnuts, toasted, chopped |
| Juice of 1/2 of a Lemon | |
| 1/4-1/3 Cup | Olive Oil |
| Salt & Pepper, to taste |
Preheat oven to 425°F. Toss radishes in oil and season with salt and pepper. Place on oiled baking sheet, cut side down and cook 10-20 minutes until fork tender. Place radishes on serving dish, dollop with pesto, drizzle with brown butter, garnish with hazelnuts, parmesan, lemon zest and micro greens. Serve immediately and toss before serving.
Place 3 Tbsp butter in a sauce pot or pan. Cook on medium heat, swirling the pan, until butter foams, and becomes deep brown, and smells nutty, but be careful not to burn. Remove from heat and pour into a separate dish, as soon as it is done to avoid burning.
Combine all ingredients for pesto, excluding oil, into food processor or blender. Pulse until combined. Run on low and slowly drizzle in olive oil until desired consistency. Season. Set aside.
