Roasted Radish Bites with Edamame-Pumpkin Seed Pesto

• 100 g trimmed red radishes — Raw red radishes
• 90 g plain cooked shelled edamame, chilled and ready to eat — Cooked shelled edamame
• 25 g raw shelled pumpkin seeds — Raw pepitas
• 6 g fresh basil leaves — Fresh basil leaves
• 1 g peeled raw garlic — Raw garlic
• 8 g fresh lemon juice — Fresh lemon juice
• 4 g extra-virgin olive oil — Extra-virgin olive oil
• 20 g potable water — Potable water
• 0.3 g fine salt — Fine salt

Method

1. 1Heat the ovenHeat the oven to 425°F (218°C) and line a small sheet pan with baking parchment. Allow about 8 minutes for preheating while preparing the radishes.8 min · 425°FLook for: The oven reaches temperature before the radishes go in.Safety: Keep parchment inside the pan edges and away from the heating element.
2. 2Cut and season the radishesWash and dry the measured radishes, then halve them through their centers. Toss with 2 g olive oil and all fine salt and arrange cut-side down on the lined pan.Look for: The cut faces touch the pan and the radishes have a thin even oil coating.Safety: Keep fingertips tucked while cutting round radishes.
3. 3Roast until tenderRoast for 18 to 22 minutes, turning after 12 minutes. Remove when a fork enters easily and the cut faces are browned; rest for 3 minutes.25 min · 425°FLook for: The radishes are tender but hold their shape, with caramel-colored patches.Safety: Use oven mitts and set the hot pan on a heatproof surface.
4. 4Prepare the pesto ingredientsWhile the radishes roast, drain 90 g fully cooked, chilled, ready-to-eat edamame. Wash and dry the basil, and finely chop the garlic.Look for: The edamame is tender, the basil is dry, and no large garlic pieces remain.Safety: The recipe starts with cooked edamame. If the package requires cooking, complete that cooking and cooling before the 35-minute recipe begins.
5. 5Pulse the edamame pestoPulse the edamame, all raw pepitas, basil, garlic, lemon juice, remaining 2 g olive oil, and all 20 g water in a small processor, scraping once, until coarsely blended.Look for: The pesto is thick and spoonable with finely broken seeds and visible green flecks.Safety: Use fresh food-grade pepitas and stop the processor before scraping its bowl.
6. 6Top the radish bitesArrange all warm radish halves on a plate and spoon a little pesto onto each cut face. Serve every remaining spoonful of pesto in a small bowl alongside the radishes.Look for: The radishes keep their browned edges and the green pesto sits on top rather than flooding the plate.Safety: Serve promptly and refrigerate both components within 2 hours.