Radish Greens Pesto

Prep Time 30 min
Total Time 30 mins
Yields 1-2 cups

Pungent, peppery radish greens make perfect pesto and pack a nutritional punch! Use with chicken, fish, pasta, vegetables, potatoes or any other way you would use traditional basil pesto.


  • 4 cups radish tops (packed), washed and dried
  • 3 cloves garlic, finely chopped
  • Juice of 1/2 a lemon
  • 1/2 cup sliced or slivered almonds, coarsely chopped macadamia nuts or pistachios
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup extra-virgin olive oil plus more as needed
  • salt and freshly ground black pepper, to taste


Combine first 6 ingredients in a food processor or blender.  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.


Recipe Notes

If planning to freeze, leave out the cheese and garlic and add when ready to serve.

© 2016 From A Chef's Kitchen. All rights reserved.