Jersey Royals With Roasted Radishes And A Mint And Radish Top Pesto

By Alexandra Dudley
May 23, 2017
Jersey Royals With Roasted Radishes And A Mint And Radish Top Pesto
Radishes are a vegetable that I find are too often ignored. Frequently brushed aside for their slightly ‘love-it-hate-it’ pepperiness, they truly come alive when roasted. Their skins shrivel and their insides sweeten. This recipe celebrates the whole of the radish, making use of the leaves too to create a chunky minty pesto. Jersey royals are the perfect match and are wonderful at this time of the year. You can serve this dish hot or cold and I like to enjoy it both as a side dish or a main course paired with a couple of soft boiled eggs. 

Serves 4
  • 5-10 medium sized jersey royals
  • 1 bunch mint
  • For the radishes
  • 2 bunch of radishes, washed, leaves separated.
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tsp honey
  • pesto
  • 2 bunches radish leaves
  • 1 small clove garlic crushed
  • 70g pine nuts
  • 1 bunch of mint (leaves and stems separated)
  • 8 or more tbsp cold-pressed olive oil
  • zest and juice of 1 lemon
  • salt and pepper


1) Preheat oven to 180-200°. Line a baking tray with parchment paper 

2) Halve any of the larger radishes and combine with rest of ingredients in a small bowl before placing them onto parchment lined tray and into the oven for 20 mins.

3) Bring a saucepan of water to the boil and place your washed jersey royals in along with the stems from your mint and a pinch of salt. (12-15 mins approx.)

4) For the pesto transfer all of the ingredients into a food processor and pulse for a couple of minutes. I like a chunky pesto but you can add more olive oil if you wish.  

5) Drain the potatoes and transfer them onto the chopping board. Slit them with a sharp knife and bash a little with a wooden spoon. Transfer into small bowl and pour in radishes and any juices. Add another two tablespoons of olive oil, a good pinch of salt and grind of pepper and just two teaspoons of the pesto. Give everything a gentle stir before arranging onto a plate. 

6) Finish by spooning over the pesto lightly.

Follow Alexandra on Instagram (@alexandradudley) and pre-order her cookbook, Land & Sea, coming this July.

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