Radish Greens Pesto packs a peppery, nutritional punch! Be sure to save those radish tops to make this delicious pesto that’s perfect with pasta, chicken, fish, and potatoes!
If you grew up the way I did, you just didn’t waste food. A culinary trend that’s super hot right now when it comes to vegetables is to use as much of the plant as possible. This trend makes total sense. Gardening is also hard work so you don’t want your hard work ending up in the compost bin.
We eagerly anticipate the first radish from our garden each spring. In fact, there could be more photos of first spring radishes on my husband’s Facebook page than photos of our grandkids!
I had heard about making pesto with radish greens and at first, I wasn’t too hip about the idea. After making and trying it, I’m in pesto love and plan to freeze a batch each year just as we do basil pesto.
TABLE OF CONTENTS (Click the Icon to Expand)
Can you eat radish greens?
Radish greens are completely edible. Because of their coarse texture, they tend to not work well in salads unless they’re young and very small. This Radish Greens Salad with Hot Bacon Dressing makes full use of those young and tender radish greens!
They can be cooked like any other green, but there too, you’ll want to use young and tender leaves. The texture of the leaves is why they’re perfect as a pesto. After they’ve been processed into pesto, you won’t notice the rough texture at all.
Here’s another reason to save those radish greens. According to Livestrong.com, radish greens are a nutritional powerhouse, ranking right up there with broccoli and kale in terms of antioxidants. They’re also high in vitamin C and calcium. Wow!
How to make Radish Greens Pesto:
- First, clean them well. Radish greens can be muddy. To thoroughly wash them, fill a sink with cool water.
- Place the greens in the sink and gently move them around. Doing so helps the dirt detach.
- Remove the leaves then drain and rinse the sink.
- Fill the sink again and repeat the process. I do this several times until I’m confident no dirt remains.
- Radish greens wilt quickly when separated from the root, so placing them in cool water like this also helps to perk them up. When you’re confident they’re nice and clean, spin dry in a salad spinner. After that, pack the leaves into a food processor and you’re ready to roll!
- This pesto has many of the same ingredients as a traditional basil pesto: Freshly grated Parmesan cheese, garlic, olive oil and nuts.
- Because of their pungent, peppery flavor, I suggest using mild, sweet nuts such as almonds, macadamia or pistachios. If you are allergic to nuts, use sunflower seeds instead.
- A little bit of lemon juice in the pesto really punches up the flavor. If you plan to freeze the pesto, leave out the cheese and garlic and add them when you’re ready to serve the pesto.
Radish Greens Pesto is great with almost anything! Serve with fish, chicken, pasta, potatoes and any other way you would serve traditional pesto. Enjoy!
Recipes that use Radish Greens Pesto or where you can use it:
- Naan Potato Pizza with Radish Top Pesto and Smoked Mozzarella
- Green Minestrone with Radish Greens Pesto
- Oven Fries with Spicy Pesto Aioli
- Lasagna with Pesto, Green Beans and Potatoes
Radish Greens Pesto
Ingredients
- 4 cups (packed) radish tops - (4 good handfuls) washed and dried
- 4 cloves garlic - finely chopped
- ½ large lemon - (approximately 2 tablespoons) juiced
- ½ cup sliced or slivered almonds - or coarsely chopped macadamia nuts or pistachios
- ½ cup freshly grated Parmesan cheese
- ⅓ cup extra-virgin olive oil - plus more as needed
- Salt and freshly ground black pepper - to taste
Instructions
- Combine first 6 ingredients in a food processor or blender. (If you can't get all the greens into your processor, work in batches.)
- Process until smooth, scraping down the sides as needed.
- Add additional olive oil to achieve a thick sauce consistency. Season to taste with salt and black pepper.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Babz says
Amazing! To think that I have composted those fabulous radish greens for 50 years!
Carol says
Hi, Babz, I know, right? I had been doing the same. Although composting is good, eating them is so much better! Here’s a salad recipe you may also enjoy: Radish Green Salad with Hot Bacon Dressing. Thanks again so very much!
Saira Irfan says
Your recipe is awesome! Tried and tested and super easy to follow. I literally make and freeze it in batches. When I am feeling a little lazy I just take one container, thaw it and mix it with freshly boiled spaghetti and grated cheese. That’s it!
Carol says
Thank you, Saira! So happy you enjoy!
Veronica says
Very yummy!
Carol says
Thanks so much, Veronica! Glad you enjoyed!
Rachel says
Can you pressure can these for long term storage?
Carol says
Hi, Rachel, Thanks so much for your question. I’m not sure about that as I haven’t pressure-canned this recipe. Since any type of pesto really should not be cooked, I’d be concerned about the flavor disappearing. If you try it, please let me know how it goes.
Jeni says
Can frozen radish greens be used to make this recipe?
Carol says
Hi, Jeni, Thanks so much for your question. I don’t see why it wouldn’t work. If you give it a try, please let me know how it goes. BTW, if you have fresh greens coming up, do try my recipe for Radish Greens Salad with Hot Bacon Dressing.
Val says
Made the recipe with minor modifications and it was great! Used less olive oil by substituting small amount of homemade vegetable broth. Also, used roasted cashews for the nuts. One partake asked if there was any basil in the recipe.
Carol says
Hi, Val, Thanks so very much and so glad everyone enjoyed! Using broth to substitute some of the oil is a great idea! I do that for clients that don’t want the extra calories. Thanks again!
Maria says
What a delicious way to use them up! Thank you 🙂
Cheryl Ryan says
This was amazing! I used toasted pecans, as they have sort of the same softness and oils like pine nuts.
I liked it so much, I bought more radishes! Now what do I do with all the radish bulbs!?! 😋
Saira Irfan says
Hi, Cheryl. Since the day I saw this recipe, I make two things whenever I buy radishes. One, I make this recipe (which is now my children’s favorite) and the other I make Korean spicy radish, a very tasty “banchan” (side dish). Also, my children’s fav by the way!
Carol says
Thanks, Saira, That Korean spicy radish dish sounds delish!