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Roasted Radishes with Burrata and Arugula Pesto

Prep Time15 mins
Cook Time20 mins
Total Time35 mins



  • 1 bunch of radishes trimmed and quartered
  • 1 tablespoon of olive oil
  • Salt
  • Pepper


  • 2 cups fresh arugula leaves
  • 1/2 cup Italian parsley leaves
  • 1/2 cup walnuts
  • 6 tablespoons olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice from about 1/2 large lemon
  • 2 tablespoons minced shallot from about 1/2 shallot
  • 1/2 teaspoon salt plus more to taste


To Roast the Radishes:

  • 1 ball of fresh burrata (about 3 ounces) cheese (if you can’t find burrata, fresh mozzarella would also be delicious)
  • Preheat oven to 400 degrees F. In a small baking dish or baking sheet, add the radishes. Drizzle with olive oil and sprinkle with salt and pepper. Toss together until evenly coated. Transfer to the oven to roast for 20 minutes, until slightly softened and until some of the edges have turned light golden brown. (We still want them to have a bite so no roasting for too long!)

To Make the Pesto:

  • Meanwhile, in a blender or food processor, add the arugula, parsley, walnuts, olive oil, lemon zest, lemon juice, shallot and salt. Pulse until very smooth, scraping down the sides of the blender as needed. Give it a taste and adjust the salt. I added a few pinches more of salt.

To assemble:

  • Slice a ball of burrata down the center and open it up like hoagie roll (this was the best analogy I could think of, sorry!) and place it in the center of a shallow set bowl or plate. Spoon the roasted radishes atop the cheese. OR, psychotically arrange them neatly like I did. Top with dollops of pesto and add a few pinches of salt and freshly ground pepper.


Serving: 2g