Radishes, with their vibrant colors and peppery bite, are a staple in many countries around the world. But did you know that the leafy green radish tops are equally as delicious and nutritious? I am excited to share this yummy radish leaf pesto recipe! Most people associate basil pesto with traditional pesto recipes, but you can use so many different greens. You can do this with carrot tops, beet greens, turnip greens, wilting spinach, and more! But for now, let’s focus on the radish green.
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Origins and Seasonality
Native to Southeast Asia, radishes have been cultivated for centuries and are loved for their crisp texture and peppery flavor. Today, they thrive in various climates and are grown worldwide, from backyard gardens to commercial farms.
Radishes are known for their versatility and adaptability, with different varieties suited to different growing conditions. From the small, round Cherry Belle to the elongated French Breakfast, there’s a range of radish crop options.
A cool weather crop, radishes are at their peak in spring and fall. This is when they’re most abundant, flavorful, and nutritious, making it the perfect time to explore creative ways to enjoy both the roots and the greens.
Getting to Know Radishes
Beyond their colorful radish bulbs, the radish leaves are equally as delicious and are often overlooked and thrown out. Radish leaves have a peppery taste similar to arugula, with a hint of sweetness. They’re also rich in vitamin A, vitamin C, and vitamin K, as well as antioxidants and minerals like calcium and iron. Including radish leaves in your recipes not only adds flavor but also boosts the nutritional profile of your meals.
Preparing Edible Radish Leaves
For a delicious pesto, it’s essential to properly prepare the green tops to ensure freshness and cleanliness. Harvesting young leaves from radishes is ideal, as they tend to be more tender and less bitter.
To prepare radish leaves:
- After harvesting a bunch of radishes, remove the tops by cutting at the stem just below the leaves
- Gently wash the leaves in cold water to remove any dirt or debris.
- Pat them dry with a clean kitchen towel or use a salad spinner to remove excess moisture.
- Trim any tough stems or discolored parts, leaving behind the tender greens.
Sustainability of Making Radish Green Pesto
Utilizing radish leaves in recipes is one of my favorite ways to be creative in the kitchen as well as sustainable. Incorporating the entire plant is a great way to reduce food waste and make the most of nature’s bounty. It beats anything you will find at the grocery store. I either grow radishes myself or buy them locally at the Farmers Market.
Ingredients for Radish Top Pesto
To whip up a batch of radish leaf pesto, you’ll need:
- 2 cups Fresh radish leaves, washed and dried
- 30 g Nuts (such as pine nuts, walnuts, sunflower seeds, cashews, pumpkin seeds, take your pick)
- 1 Garlic clove
- Extra Virgin olive oil until you reach the desired consistency
- 30 g Hard cheese (like parmesan cheese)
- Lemon juice (half a lemon)
- Sea salt and black pepper
Note: these are rough estimates, feel free to make this your own and add or subtract to your preference. You won’t go wrong!
How to Make Radish Leaf Pesto
Here’s how to make radish leaf pesto:
- Toast the nuts in a dry skillet over medium heat until golden and fragrant, optional.
- In a food processor or blender, combine the nuts, garlic, and fresh radish greens.
- Pulse until the mixture is finely chopped.
- Drizzle in olive oil until the pesto reaches your desired consistency and blend again
- Add grated Parmesan cheese, lemon juice, salt, and pepper to taste, and blend until smooth.
- Store in an airtight container or put in ice cube trays to freeze and save for later (make sure you pop them out and store them in an airtight container after they freeze)
Ways to Enjoy Radish Pesto
Now that you’ve made a batch of radish leaf pesto, it’s time to put it to good use! Here are a few ideas to get you started:
- Toss with cooked pasta for a vibrant and flavorful meal.
- Use as a sandwich spread or on wraps for an extra layer of zing.
- Serve as a dip for fresh vegetables, breadsticks or a slice of bread
- Use as a marinade for grilled meats or roasted vegetables.
- Mix into salad dressings for a pop of color and flavor.
Try is on this homemade sourdough bread!
Equipment
- 1 blender you don't need both a blender and food processor
- 1 Food Processor you don't need both a blender and food processor
Ingredients
- 2 cups fresh radish leaves washed and dried
- 30 g nuts or seeds such as pine nuts, walnuts, sunflower seeds, cashews, pumpkin seeds, take your pick
- 1 garlic clove
- extra virgin olive oil until you reach the desired consistency
- 30 g hard cheese I like to use parmesan cheese
- 1 Tbsp lemon juice about half a lemon
- Sea salt and black pepper to taste
Instructions
- Optional: Toast the nuts in a dry skillet over medium heat until golden and fragrant
- In a food processor or blender, combine the toasted nuts, garlic, and fresh radish greens
- Pulse until the mixture is finely chopped
- Drizzle in olive oil until the pesto reaches your desired consistency and blend again
- Add grated Parmesan cheese, lemon juice, salt, and pepper to taste, and blend until reached desired texture
- Store in an airtight container or put in ice cube trays to freeze and save for later (make sure you pop them out and bag them in an airtight container after they freeze)
This looks really good! What a great use for radish tops!
Thanks Kara! It really is 🙂