Radish Greens Pesto
Can you eat radish greens? Absolutely! Save those edible radish tops to make this delicious peppery Radish Greens Pesto recipe. Besides being packed with flavor, radish greens pack a nutritional punch! It’s perfect with pasta, pizza, chicken, fish, and potatoes or any other way you’d use traditional basil pesto.
“Amazing! To think that I have composted those fabulous radish greens for 50 years!”
Why This Recipe is a Keeper!
If you grew up the way I did, you simply did not waste food.
Because of that, I especially love that the culinary trend of cooking with scraps–using as much of vegetable plants as possible–happened. With food prices being what they are, this trend makes total sense. Gardening is also hard work, so you don’t want your hard work ending up in the compost bin.
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. This pesto with radish greens has many of the same ingredients as a traditional basil pesto: Freshly grated Parmesan cheese, garlic, olive oil and nuts.
This Radish Greens Pesto recipe is:
- One of the best radish greens recipes you’ll find online with over 200 four and five-star ratings!
- Easy!
- Budget-friendly because you’re not wasting anything.
- Super flavorful with a peppery note similar to arugula.
- Packed with nutrition that rivals kale! Radish greens are low in calories and are a good protein, iron and potassium source. They are also rich in antioxidants, magnesium vitamin C, and vitamin K. (Source: Healthline)
- Freezer-friendly!
A Radish Leaf Pesto recipe is also lovely because it stays green even when frozen! No discoloration which happens quickly with basil pesto.
Save the greens from my Radish Salad to make this!
But first…
Can you eat radish greens?
Yes! You can eat radish greens and this Radish Greens Pesto recipe proves it. The flavor of radish greens varies depending on the variety, ranging from peppery, like arugula, to mild, like spinach. They taste similar to other leafy greens. The younger the greens, the milder their flavor.
Radish greens can be enjoyed raw or cooked, in salads, stir-fries and almost any way that you would use arugula or pesto. They’re packed with nutrition, so you definitely want to eat radish greens!
How to Make Radish Greens Pesto:
Recipe Ingredients:
Here’s everything you’ll need to make this recipe for Radish Greens Pesto along with how to prep the ingredients. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Radish Greens: The texture of radish leaves is why they’re perfect for pesto. Radish greens have a coarse, rough texture, so use young, tender leaves if possible. Larger leaves can also be used, but they will be more pungent and peppery. After they’ve been processed into pesto, you won’t notice the roughness at all.
- Nuts: Any nut that does not have an overpowering flavor that will compete with the radish greens can be used such as almonds, macadamia nuts, pistachios or pine nuts. I used almonds because that’s what I had on hand. NUT-FREE SUBSTITUTIONS: Use sunflower seeds or pepitas (pumpkin seeds).
- Parmesan Cheese: Most Parmesan cheese contains animal rennet. If you want to keep this Radish Greens Pesto recipe vegetarian, use a rennet-free or vegan Parmesan cheese. For Italian Parmigiano-Reggiano from Parma to be called genuine Parmigiano-Reggiano, the Italian government requires it to contain animal rennet.
- Lemon Juice: A little lemon juice in the pesto punches up the flavor.
- Extra Virgin Olive Oil: You don’t need a top-shelf brand of olive oil; just a decent olive oil you enjoy using is fine.
Step-By-Step Instructions:
- First, clean the greens: The most challenging part of making this radish greens recipe is cleaning the greens. You want to clean the radish greens well because they can be muddy.
- To thoroughly wash radish greens, fill a sink with cool water. Place the greens in the sink and gently move them around. Doing so helps the dirt detach.
- Let them sit in the water for a few minutes, so the dirt can fall to the bottom of the sink.
- 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 and there are no particles on the bottom of the sink.
- When you’re confident they’re nice and clean, spin them dry in a salad spinner.
- After that, pack the leaves into a food processor and you’re ready to roll!
- Gather and prep the remaining ingredients. Place them in a food processor.
- Process until smooth.
- Adjust the seasoning with salt and black pepper.
- That’s it!! A lovely, peppery unique twist on traditional pesto!
Chef Tip:
- Radish greens wilt quickly when separated from the root, so refrigerate them. If using the greens in other radish greens recipes such as a radish greens salad, placing them in cold water helps to perk them up.
Frequently Asked Questions:
No, they can be used raw without being cooked as in this radish leaf pesto and they stay green. Small young leaves will have a milder flavor while large, older leaves will be more peppery and pungent with a more coarse texture.
To keep the roots fresh, it is essential to separate the radish greens from them promptly, especially if you don’t intend to use the greens immediately. After washing and drying the greens thoroughly, you can store them in a plastic bag along with a paper towel in the crisper drawer of your fridge for a maximum of three days.
Yes, absolutely! Freeze in small airtight containers in the amount you can comfortably use at a time for up to six months. Thaw in the refrigerator.
Storage:
- Store unused leaves in the refrigerator in a plastic bag with a paper towel in the crisper drawer of your refrigerator for a maximum of three days.
- Store unused pesto in the refrigerator for up to five days.
- Freeze in small, airtight containers for up to six months.
Serve with:
- In pasta such as Baked Orzo with Pesto and Peas
- Chicken
- Fish
- Potatoes
- In soups such as Green Minestrone with Pesto, White Bean Kale Soup with Parmesan Toast or Bean and Vegetable Soup
- Stirred into rice and risotto such as Oven Risotto with Kale Pesto and Roasted Mushrooms
More great zero-waste recipes you’ll love!
- Carrot Top Salsa Verde
- Purslane Chimichurri
- Cream of Celery Leaves Soup
- Whole Grain Croutons with Thyme Rosemary and Parmesan
Get all my sauce recipes at: Sauces, Dressing and Marinades – From A Chef’s Kitchen
Radish Greens Pesto
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Ingredients
- 4 cups (packed) radish tops - (4 good handfuls) washed and dried
- 4 cloves garlic - finely chopped
- 1/2 large lemon - juiced (approximately 2 tablespoons)
- 1/2 cup sliced or slivered almonds, coarsely chopped macadamia nuts, pistachios or pine nuts
- 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
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.
Recipe Notes
- Use sunflower seeds or pepitas (pumpkin seeds) for a nut-free alternative.
- Use brewer’s yeast instead of Parmesan cheese.
- Radish greens wilt quickly when separated from the root, so keep them refrigerated.
- May also use a little water to achieve a sauce consistency rather than add more oil.
- Freeze in small containers as desired for up to six months.
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.
Can you freeze the radish leaves until you have enough to make a batch of pesto?
Hi, Cindy, Thanks so much for your question. I’ve never done that but I don’t see why you can’t. I’d blanch them quickly first in salted water then place in an ice bath to cool quickly. You might not have quite the zing of the radish leaves, but adding fresh to the mix should help that. Thanks again and hope you enjoy!
Thanks for the great idea! Just wondering…if freezing, why do you leave out the cheese and garlic? What happens if you freeze it all ready-made? Also, how did you know? I’d like to increase my knowledge of what I can easily freeze so this will be super helpful to know. Thanks.
Hi, Dee, Thanks so much for your question. You certainly could freeze it already completely prepared. I think freshly grated cheese really perks up the flavor after it’s been frozen. Same thing with the garlic–it will really perk up the flavor. Also, if for any reason you get a temporary thaw going on (one of the kids left the door slightly open or a power outage), you could be looking at a possible food safety issue because of the raw garlic in the oil. Thanks again, hope that answers your question and hope you enjoy!
Hi, I have radish AND turnip greens right now. Do you think that adding the turnip greens to the mix would work?
Hi, Tiffany, Thanks so much for your question. You can make pesto from many things and I’m sure turnip greens would also work. Keep in mind, though that the turnip greens won’t have that radish “zing” so it will probably have a milder flavor. Thanks again for your question and hope you enjoy!
Am sure glad Food Lion saved the leaves for me 🙂 Rabid fan of radish I am. Used to make an Indian Dhall from the leaves till I came upon this pesto recipe. Easy ! Thanks !
Hi, Roja, Thanks so much! We love radishes too so I had to find a great way to use the leaves. Glad you enjoyed!
This is some of the best pesto I’ve had. I love the flavor with the radish greens, so delicious. I also added a few pine nuts to mine. I plan on making this again next week. Thank you!!
I’ve been using radish greens in salads, which we love, but saw this recipe and had to try…just whipped up a batch and it is delish – added some fresh basil from my herb garden as well – can’t wait to try tonight with gluten free pasta…yummy!
Hi, Laurie, Thanks so very much and so glad you enjoyed! I’ll have to give adding a little basil a try; thanks for the suggestion!
I made this with with radish leaves from my backyard garden. I had cashews in the house so I used those. This was so yummy; my family loved it and we ate it all up in just a few days. Everyone was surprised how delicious it was. We spread it on homemade bread. Really easy to make. I just picked some more radishes and I will be using the leaves to make more pesto. Thanks for sharing this wonderful recipe!
Hi, Ellen Ruth, Thank you so much and so glad you all enjoyed! We, too, were surprised at how amazingly good this is which is why I had to share! Love that you have radishes from your garden already! Thanks again!
I live in Southern CA so I have a lot of stuff growing all year round. I just made another batch of this pesto sauce. Thank you again for this lovely recipe.
Hi, Ellen Ruth, Thank you so very much and you are very welcome! Glad you enjoy this recipe; it really is a keeper! Thanks again!
WOW! Just made this for a spaghetti squash. Just delicious! The consistency is perfect. Thank you.
Hi, BC, Thanks so very much and so glad you enjoyed! I’ll bet this was amazing with spaghetti squash! Thanks again for the great pairing suggestion!
Great Pesto recipe. Not as strong as basil but a great accompaniment to other Vegs such as tomatoes and eggplant. Loved it!
Thanks, Michelle! So glad you enjoyed. We love this pesto with potatoes and with fish. Love your suggestion to pair it with tomatoes and eggplant! Thanks again!
Made it with pistachios. Actually surprised how good this tastes. Always just tossed the greens
Thanks, Eric! We were surprised the first time we made it too! It’s sooo good! Thanks again and glad you enjoyed!