Roasted Radishes with Burrata and Arugula Pesto
Ingredients
The radishes
-
1
bunch
radishes, trimmed and quartered
-
1
tablespoon
olive oil
-
to taste
salt
-
to taste
pepper
The pesto
-
2
cups
fresh arugula leaves
-
½
cup
Italian parsley leaves
-
½
cup
walnuts
-
6
tablespoons
olive oil
-
1
teaspoon
lemon zest
-
2
tablespoons
lemon juice
-
2
tablespoons
minced shallot
-
½
teaspoon
salt
The cheese
-
1
ball
fresh burrata (about 3 ounces)
Instructions
- Preheat the oven to 400°F.
- In a small baking dish, combine the quartered radishes with olive oil, salt, and pepper, then toss to coat.
- Roast the radishes for 20 minutes until slightly softened and lightly golden brown.
- In a blender or food processor, combine arugula, parsley, walnuts, olive oil, lemon zest, lemon juice, shallot, and salt. Pulse until smooth, adjusting salt to taste.
- Slice the burrata in half and place it on a serving platter.
- Top the burrata with the roasted radishes and spoon over the arugula pesto.
Nutrition Facts (estimated)
Servings
4 servings
Calories
323
Total fat
34g
Total carbohydrates
4g
Total protein
3g
Sodium
299mg
Cholesterol
0mg
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