Name: Radish Greens Pesto
Prep time: 5 min
Total time: 5 min
Ingredients: 1 large bunch radish leaves; 3 garlic cloves; 3/4 cup grated Parmesan cheese; 1/2 cup extra-virgin olive oil; 1/4 cup sunflower seeds

Pin188

Yum

188 Shares

This post may contain affiliate links (disclosure).

Discover a new way to use radish leaves with this amazing Radish Greens Pesto! In just 5 minutes, you can transform what would normally go to waste into a vibrant, healthy pesto that’s perfect for countless dishes. It’s rich, earthy, and a unique twist on traditional pesto, making it an excellent addition to your meal rotation.

Do you throw out radish greens? Once you try this Radish Greens Pesto, you’ll never throw out radish leaves ever again! It’s delicious, it’s incredibly healthy, very very easy to make, and very FRUGAL!

Why You’ll Love Radish Greens Pesto

Eco-friendly: This recipe turns food waste into a delicious meal, so you’ll feel good about reducing waste while enjoying a fresh, flavorful sauce.
Quick and Easy: It takes just 5 minutes to make! Simply toss all the ingredients into a food processor, and you’re done.
Healthy: Radish greens are packed with vitamins and minerals, making this pesto a powerhouse of nutrition. It’s also low-carb, gluten-free, and can be made vegan.
Versatile: Use it as a pasta sauce, spread on sandwiches, or as a dip with veggies—the possibilities are endless!
Budget-friendly: Radish greens are often discarded, but with this recipe, you get a delicious pesto for almost free, especially when you swap expensive pine nuts for affordable sunflower seeds.

Don’t you just hate it when you buy a bunch of radishes, and those crisp green leaves turn to mush in your fridge veggie drawer? Or you just cut them off and toss them in the trash and feel bad that you are wasting them? Well, never again! Turn those fresh radish leaves into healthy Radish Greens Pesto pasta sauce, sandwich spread, or snack – it’s like getting a pricey jar of pesto for free!

Ingredients For Radish Greens Pesto

Radish Leaves – The star of the recipe, these greens have a slightly peppery flavor that adds a unique twist to the pesto.
Garlic Cloves – Adds a punch of bold, savory flavor that complements the peppery radish greens.
Grated Parmesan Cheese – Brings a rich, salty depth to the pesto. You can use a vegan alternative if needed.
Extra-Virgin Olive Oil – The oil helps create a smooth, creamy consistency while adding a fruity, rich flavor.
Sunflower Seeds – A sweet and affordable alternative to pine nuts, adding crunch and nuttiness to the pesto.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Radish Greens Pesto

Food Processor – Essential for blending the ingredients into a smooth, creamy pesto.
Measuring Cups – To measure the right amount of olive oil, cheese, and seeds.
Measuring Spoons – For accurately measuring smaller ingredients like garlic cloves.
Knife – For trimming the tough stems from the radish leaves.
Cutting Board – A stable surface for preparing the radish greens and garlic.

There’s a lot to love about Radish Greens Pesto. Frugal me loves that I “upcycled” what I previously threw away. Healthy me loves how good for you this is. “Gourmet” me loves how yummy this is! Lazy me loves how easily and quickly this comes together – in less time than it takes to boil spaghetti!

Radish greens are a little more bitter than traditional pesto greens like basil, so I replaced the traditional pine-nuts with sweeter sunflower seeds. Bonus – sunflower seeds are cheaper than pine nuts! P.S. – if you are also looking for traditional pesto recipe, check out my homemade basil pesto – it’s amazing!

Tip: Make sure the olive oil and the Parmesan are good quality because you really do taste them in the final product.

How To Make Radish Greens Pesto

Start by trimming and discarding the tough stems from the radish greens.
Rinse the leaves thoroughly to remove any dirt.
Peel the garlic cloves and get the Parmesan cheese ready.
Place the radish greens, garlic, Parmesan, olive oil, and sunflower seeds into a food processor.
Blend the mixture until smooth, stopping occasionally to scrape down the sides for an even consistency.
Once fully blended, taste and adjust seasoning if necessary. Enjoy right away or store in the fridge for later use.

So there you are, in the market, and the radishes are looking beautiful, with loads of crisp green leaves on the top. Buy a couple bunches. Recipe check – do you have sunflower seeds, garlic cloves, and good fresh grated Parmesan cheese and good olive oil? Check! A great Radish Greens Pesto is only minutes away! It tastes like summer to me!

Wash those leaves, discarding the tough stems, peel the garlic cloves, and toss all the ingredients into the food processor. Two minutes later you have super tasty super food!

Look at all the healthy nutrition that’s packed into Radish Greens Pesto. Radish greens are a nutritional powerhouse, ranking right up there with broccoli and kale in terms of antioxidants. They’re high in vitamin C, A and B6 and calcium, magnesium, phosphorus, and iron, and also detoxify the body. Garlic is high in Vitamin C and B6, and manganese, potassium, iron, calcium, magnesium, zinc and selenium. It lowers cholesterol, and has antibacterial, antiviral, and anti-fungal properties. Sunflower seeds are an excellent source of essential fatty acids, vitamins (E and folic acid), minerals (Calcium, iron, manganese, zinc, magnesium, selenium, and copper), antioxidants, and proteins. And we all know how good for us olive oil is. Wow!

Serving Suggestions

Toss the radish greens pesto with your favorite pasta for a quick and easy meal.
Spread it on sandwiches or wraps as a tasty, nutritious alternative to mayo.
Serve as a dip or spread on toasted bread or crackers, topped with a slice of radish for extra crunch.
Use it as a dip for veggies like steamed carrots, cucumbers, or bell peppers.
Drizzle the pesto over grilled chicken, air-fried fish, or steak to add a fresh, herbaceous flavor.

I serve Radish Greens Pesto in so many ways, because it’s so good, and so healthy. Yes, it’s great as a pasta sauce, but it’s also wonderful smeared on a cracker, maybe topped with a slice of a nice fresh radish, and a shave of parmesan cheese. Or, serve it as a dip with veggies. What a beautiful tray of hors oeuvres for your next get together! Radish Greens Pesto is also great as a spread on sandwiches like grilled mozzarella , on good bread by itself, or spread on a grilled burger. Turn simple cooked fish into a gourmet treat with Radish Greens Pesto. I make a big batch, and enjoy it in meals and snacks all week!

Tips For Success

Use Fresh Radish Greens: Make sure the greens are fresh and vibrant. Wilted or yellowing greens will affect the taste and texture of the pesto. The fresher the radish leaves, the better your pesto will taste!
Balance the Flavors: Radish greens have a slightly peppery and bitter flavor. The Parmesan cheese and sunflower seeds help to mellow this out, but if you find the pesto too strong, you can add more olive oil or cheese to balance the bitterness.
Garlic Adjustment: If you’re sensitive to garlic or want a milder flavor, feel free to reduce the number of cloves. Conversely, for a stronger garlic punch, add an extra clove.
Scrape the Food Processor: While blending, stop the food processor occasionally to scrape down the sides. This ensures that all the ingredients are evenly mixed, giving you a smooth, consistent pesto.
Storage: Radish greens pesto can be stored in an airtight container in the fridge for up to a week. You can also freeze it in ice cube trays for easy portioning and thaw only what you need.

Variations And Substitutions

Nuts Instead of Seeds: If you prefer a traditional nutty flavor, swap sunflower seeds for pine nuts, walnuts, or almonds. Each will add a unique taste and texture.
Vegan Version: For a vegan-friendly pesto, substitute the Parmesan cheese with a vegan cheese alternative or nutritional yeast. Nutritional yeast adds a cheesy, umami flavor and is also packed with vitamins.
Add Lemon Juice: For a hint of brightness, add a squeeze of fresh lemon juice to the pesto. It complements the earthy flavor of the radish greens and adds a zesty twist.
Mix in Herbs: Add fresh basil, parsley, or cilantro for an herbaceous variation. This can soften the slightly bitter flavor of the radish greens and add depth.
Peppery Kick: For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce. This gives the pesto a mild heat that pairs well with the garlic and greens.

Storage and Reheating

Refrigeration: Store your radish greens pesto in an airtight container in the refrigerator. It will stay fresh for up to a week.
Freezing: For longer storage, freeze the pesto in ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag, and it will keep for up to 3 months. This way, you can defrost just the amount you need.
Thawing: To use frozen pesto, simply let the cubes thaw in the refrigerator or add them directly to warm pasta for a quick sauce. Stir thoroughly to ensure even distribution.
Preventing Oxidation: To keep your pesto vibrant green, drizzle a thin layer of olive oil over the top before sealing the container. This helps prevent browning from oxidation.

Frequently Asked Questions

Can I use other greens besides radish leaves?

Yes! You can substitute radish greens with other leafy greens like arugula, spinach, kale, or beet greens. Each will bring a unique flavor profile, though keep in mind that the bitterness levels may vary.

Is Radish Greens Pesto bitter?

Radish greens can have a slightly bitter taste compared to traditional basil pesto. However, the addition of Parmesan, olive oil, and sunflower seeds balances out the bitterness, resulting in a well-rounded, delicious pesto. If you find it too bitter, adding a touch more cheese or olive oil can help mellow it.

Can I make Radish Greens Pesto without cheese?

Absolutely! You can make this recipe vegan by omitting the Parmesan cheese or substituting it with nutritional yeast for a cheesy flavor. Another option is to use a vegan cheese alternative that melts well into the pesto.

What can I serve with Radish Greens Pesto?

This pesto is incredibly versatile! It’s perfect as a pasta sauce, sandwich spread, veggie dip, or as a topping for grilled meats or fish. You can even mix it into salad dressings for an extra burst of flavor.

How do I keep Radish Greens Pesto from turning brown?

To prevent browning, store your pesto in an airtight container with a thin layer of olive oil on top. This seals in the flavor and color. Refrigerate it as soon as possible, and avoid prolonged exposure to air.

If you like this radish greens pesto, you will also love the easy recipe below that use up food scraps. It’s like getting something for nothing :)

Roasted Broccoli Stems – don’t throw out the broccoli stalks, they are delicious roasted!

Sauteed Radish Greens – another clever way to use up those leftover radish leaves!

Sauteed Beet Greens – just like radish greens, beet greens are edible too! Cook them with garlic on a frying pan, yummy!

Crockpot Bone Broth – don’t ever throw out the chicken bones! Turn them into rich nutritious broth which makes an awesome base for homemade chicken soup! If you own an Instant Pot, I also have the Instant Pot bone broth version!

Click Here To Pin This Recipe

Print Recipe Pin Recipe Rate Recipe

No ratings yet