Can you eat radish greens? Absolutely. Instead of discarding those leafy tops, turn them into a bright, peppery Radish Greens Pesto that’s flavorful and nutritious. This pesto works anywhere you’d use a classic basil pesto—try it with pasta, pizza, chicken, fish, potatoes, or stirred into soups and risottos.
“Amazing! To think that I have composted those fabulous radish greens for 50 years!”
Why This Recipe Is a Keeper
Growing up, wasting food wasn’t an option, and I still love recipes that use every edible part of a plant. Cooking with scraps is practical, budget-friendly, and respectful of the effort that goes into growing food. Radish Greens Pesto is a perfect example: simple to make, economical, and packed with flavor.
At first I was skeptical about using radish greens for pesto, but after trying it I was hooked. I now freeze batches, just like basil pesto. The basic components—grated Parmesan, garlic, olive oil, and nuts—are the same as traditional pesto, but the radish greens add a peppery, almost arugula-like edge.
This Radish Greens Pesto recipe is:
- One of the top radish-greens recipes, with many positive reviews.
- Easy and quick to prepare.
- Budget-friendly because you’re using parts you might otherwise throw away.
- Full of bold, peppery flavor.
- Nutrient-dense: radish greens are low in calories and rich in vitamins and minerals, including vitamin C, vitamin K, magnesium, iron, potassium, and antioxidants.
- Freezer-friendly and able to retain its vibrant green color when frozen.
If you grow or buy radishes, save the greens from dishes like a radish salad and use them to make this pesto.
Can You Eat Radish Greens?
Yes. Radish greens are perfectly edible and versatile. Their flavor ranges from peppery—similar to arugula—to mild like spinach, depending on variety and age. Young leaves are milder, while older, larger leaves tend to be more pungent. Eat them raw in salads, blend them into pesto, or cook them in stir-fries and sautés.
Because they’re nutrient-rich, radish greens are a great addition to meals and a smart way to use the whole vegetable.
How to Make Radish Greens Pesto
Recipe Ingredients
Below is an overview of the ingredients you’ll need. Exact quantities are listed in the recipe card further down.
Ingredient Notes and Substitutions
- Radish Greens: Young, tender leaves give the best texture and milder flavor. Larger leaves work too but are more peppery; once blended into pesto the texture is no longer an issue.
- Nuts: Pick a mild nut—almonds, macadamia nuts, pistachios, or pine nuts all work well. For a nut-free version, use sunflower seeds or pepitas.
- Parmesan: Traditional Parmesan often contains animal rennet. To make a vegetarian or vegan version, substitute rennet-free or vegan Parmesan alternatives (or nutritional yeast for a dairy-free option).
- Lemon Juice: A splash brightens and balances the flavors.
- Extra Virgin Olive Oil: Use an olive oil you enjoy; it doesn’t need to be premium.
Step-by-Step Instructions
- Wash the greens thoroughly: Radish greens often carry dirt. Fill a sink with cool water, submerge the leaves, gently swish to loosen soil, let them sit so the dirt settles, then lift the leaves out. Repeat rinsing until the water is clear.
- Dry the leaves in a salad spinner or pat them dry—moisture can dilute the oil content and change the pesto’s texture.
- Pack the cleaned leaves into a food processor along with garlic, lemon juice, nuts, Parmesan, and some of the olive oil.
- Process until smooth, scraping down the sides as needed. If the mixture is too thick, add more olive oil (or a little water) to reach a sauce consistency.
- Taste and season with salt and freshly ground black pepper.
- The result is a bright, peppery pesto with a unique twist on the classic—ready to use in many dishes.
- Serve immediately, refrigerate for short-term storage, or freeze for longer keeping.
Chef Tip
- Radish greens wilt quickly once separated from the root. Keep them refrigerated and, if needed, revive them briefly in cold water before using.
Recipe FAQs
No. Radish greens are delicious raw and stay green when blended into pesto. Young leaves are milder; older leaves will be more peppery and coarser in texture.
Separate greens from the roots, wash and dry thoroughly, then store in a plastic bag with a paper towel in the crisper drawer for up to three days.
Yes. Freeze in small airtight containers or portions for up to six months, and thaw in the refrigerator when ready to use.
Storage
- Keep unused leaves refrigerated in a plastic bag with a paper towel in the crisper drawer for up to three days.
- Store unused pesto in the refrigerator for up to five days.
- Freeze pesto in small airtight containers for up to six months.
Serve With
- Pasta or baked orzo with peas
- Grilled or roasted chicken
- Fish or seafood
- Roasted or boiled potatoes
- Swirled into soups, risottos, or rice dishes
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 more sauce recipes from the same kitchen collection for inspiration and ideas.
Radish Greens Pesto
Equipment
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Salad spinner
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Food processor or blender
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Measuring cups and spoons
Ingredients
- 4 cups (packed) radish tops, (4 good handfuls), washed and dried
- 4 cloves garlic, finely chopped
- 1/2 large lemon, juiced (about 2 tablespoons)
- 1/2 cup sliced or slivered almonds (or macadamia, 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
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Combine the radish greens, garlic, lemon juice, nuts, Parmesan, and olive oil in a food processor or blender. Work in batches if needed.
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Process until smooth, scraping down the sides as needed.
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Add more olive oil (or a little water) to reach a thick sauce consistency. Season with salt and freshly ground black pepper to taste.
Notes
Substitutions:
- Use sunflower seeds or pepitas for a nut-free version.
- Use brewer’s yeast or nutritional yeast in place of Parmesan for a dairy-free option.
Tips:
- Keep greens refrigerated to prevent wilting.
- If needed, add a little water instead of extra oil to thin the pesto.
Freezer-friendly:
- Freeze in small containers for up to six months.
Nutrition
Nutritional values are estimates and may vary based on ingredients and portion sizes.
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