Radish Greens Pesto

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This radish greens pesto recipe is so light and flavourful, you’ll regret all those times you threw away the tops.

Today we walked down to the farmer’s market on a mission to find radishes.

And not just any radishes as I could buy a bag in the store. But I wanted to find radishes with healthy greens on top.

To describe the last week in Nova Scotia as unseasonably warm is an understatement.

It has been sweltering.

My tomato plants are loving it despite looking like wilted weeping willow trees at the end of day.

And I heard that farmers were concerned about their greens surviving to make it to market.

 
Two bunches of radishes from a farmers market on a grey wooden background.

But when we arrived I saw lots of gorgeous greens. And even more beautiful radishes.

I thought I’d just buy the regular red cherry belle radishes but when I saw the French breakfast radishes with their white tips I just couldn’t choose.

So I got both.

This isn’t the smartest idea as I’m still working through my rhubarb recipes.

I finished the rhubarb syrup but today I was going to shoot the basil rhubarb shrub, spicy pickled rhubarb and make a Norwegian rhubarb soup.

Perhaps getting the radishes weren’t the most responsible thing to do. But the great thing about radish greens pesto is that it’s SO quick to make.

So I figured I would chop off the tops to make the pesto and the radishes would keep in the fridge until I finish my rhubarb recipes.

 
Radish leaves with some in focus and others not

Don’t Throw Away Radish Greens!

Radish leaves are edible, and also healthy like so many other greens.

I know that when we buy radishes in the supermarket the greens are cut off and they are cleaned off.

But radish greens are a lovely peppery flavour, almost like arugula or watercress. Others say nettles.

They make a really interesting pesto, similar to using turnip or beet greens.

 
White bowl with radish greens pesto on dark background with radishes and radish leaves in corners

Types of Radishes

Radishes are originally from Egypt, there is documentation of them almost 3000 BC.

But most often Asia is credited with cultivating different types of radishes.

The most common one we know from Asia is the daikon radish, most often known as the pickle on banh mi sandwiches.

It’s also one of the most common in the Philippines.

When I chatted with someone on Instagram from South Korea, he said that the round white radishes are now possible to find but the red ones are not.

 
Close up of cherry belle radishes and greens on a dark background.

How to Choose Radishes

If they look good, they are probably good. You want firm radishes without cracks or signs that they are old.

The radish leaves will tell you if they are good. They should look fresh.

Both the radish tops and body are quite delicate and only last 3-4 days unless you take care before you put them in the fridge.

Radish Tops

To use them take the leaves off when you get home – and make this radish greens pesto.

OR

You can separate and clean them in a salad spinner and put them in a plastic bag with some paper towel and they can last up to 5 days.

Although after a day or two they wilt so you may want to cook them.

I have a lazy/smart habit of just leaving things in the salad spinner and I think they stay fresh the longest.

 
ANOTHER EASY RECIPE: Charred Ramp Pesto
 

Radish Body

To process the radishes put them into a bowl of water to remove dirt. Dry them and put them into bags.

They should last up to a week.

Trim the root ends when you are ready to use them. Do not do this in advance.

 
Ingredients to make radish greens pesto on dark background, small bowl of canola oil, cashews, radish leaves, close of garlic, shredded parmesan cheese and a quarter of a lemon

How to Make Radish Leaf Pesto

This recipe is so quick but also very forgiving. It follows the basic principles of a basil pesto.

In fact, if you find the radish leaves are too spicy you can always substitute one cup of basil for one cup of the radish leaves to smooth out the flavour.

  • radish greens
  • parmesan cheese, pecorino or grana padano is also great. Or leave it out and make it a vegan radish pesto – similar to a French pistou
  • garlic, optional. If radish greens are spicy you may want to omit.
  • nuts (I used cashew nuts because we had them)
  • sea salt
  • lemon juice
 
Close up of radish leaf pesto in white bowl with dark background

How to Use Radish Top Pesto

Radish pesto is so versatile I freeze it in 1/2 cup portions and use it in a variety of meats and vegetables.

  • Replace tomato sauce on a pizza with pesto, top with chicken, goat cheese, orange pepper and red onion
  • Marinate steak and toss in a bit of chili flakes
  • Use it as a pasta sauce
  • Add it to French bread for an easy side
  • Make a chickpea salad by tossing with radish green pesto, cherry tomatoes, feta cheese and red pepper
  • Add it to minestrone and other soups to add freshness
  • Mix with a bit of white wine vinegar for a grilled vegetable dressing
  • Toss with warm potatoes for a salad
  • Add a bit of oil and white wine vinegar to marinate chicken.
 
Radish top pesto on a dark background surrounded by two kinds of radishes and leaves

Radish Greens Pesto Recipe

The original zero waste recipe, some people think the radish greens are better than the actual radish.

Radish greens are high in vitamins and antioxidants. Not only healthy they have a great fresh flavour.

 
Radish green pesto on a dark background surrounded by two kinds of radishes and leaves

Radish Greens Pesto

Yield: 1/2 cup
Prep Time: 2 minutes
Additional Time: 3 minutes
Total Time: 5 minutes

This five minute radish pesto is so good you'll regret the times you threw out the radish greens,

Ingredients

  • 2 cups radish greens
  • 1/4 cup vegetable oil
  • 1/4 cup cashews
  • 1/4 cup grated parmesan
  • 1 tablespoon lemon juice
  • 1/2 tsp sea salt
  • 1 clove garlic, minced (optional)

Instructions

Put all ingredients in a blender or food processor and blend until smooth.

Notes

If you don't like really peppery greens like arugula substitute 1 cup of basil for 1 cup of the greens.

Nutrition Information:
Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 126Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 346mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 2g

Did you make this recipe?

Please let me know in the comments below or tag me @Ayngelina on Instagram.

 

Pin It: Radish Top Pesto

 

Join the Conversation

  1. I plan to make this but “1 tablespoon “of ?. It doesnt say.

    1. Ayngelina Author says:

      Thank you for catching this! It should be lemon juice. I’ll update it.

  2. Can you can this if you leave the Parmesan cheese out an add it at a later date so it can preserve and sit on the shelf for a longer time how long would you can it for?

    1. Ayngelina Author says:

      This definitely needs to stay in the fridge as it’s not a shelf stable product. I think it would be ok for up to a week if refrigerated and then it would start to go a bit funky. But the cheese doesn’t impact how long it would be ok as the greens would also start to go brown and it would taste off putting.

      Instead I would recommend making a batch and freezing small portions of it. Usually when I make any kind of pesto I will freeze it into 1/4 cup portions so I can take it out for pasta etc. Freezing it immediately preserves the flavour and it lasts quite well for up to a year…or the next radish season!

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