Don’t toss those radish tops and instead use them to make this delicious radish greens pesto sauce with sunflower seeds. It’s a vibrant, flavorful and sustainable twist on the Italian classic pesto. A nutty, zesty and above all a no waste recipe perfect for adding to pasta, spreading on toast or with roasted vegetables.
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Are radish leaves edible?
Using radish tops is not only a great way to reduce kitchen waste but also to make the most of every part of the vegetable. And it’s not just radish greens, but also carrot tops, cauliflower leaves and broccoli stems to name a few. These veggie parts are often overlooked yet are perfectly edible and so can be easily turned into pestos, hearty soups, stir-fries or blended into sauces and dips.
On top of that, these leaves are packed with nutrients, taste surprisingly good and give a different twist to your usual recipes. Leaning to cook with ‘scraps’ is sustainable, creates less waste and is budget friendly.
Which ingredients to use
- Radish leaves: Only use the leaves that are fresh and bright, avoid wilted or yellow ones.
- Sunflower seeds: Sunflower seeds are a budget friendly and nut free alternative to pine nuts or other types of nuts. They add a delicious nuttiness that pairs well with the sharp, peppery flavor of radish greens. Feel free to substitute with other seeds and nuts, depending on what you have on hand.
- Cheese: Both Parmigiano Reggiano and Pecorino Romano work well for this pesto recipe, preferably freshly grated, or cut in small dices.
- Garlic: A clove of garlic adds that pungent kick that defines pesto.
- Olive oil: A good quality extra virgin olive oil to enhance the flavor.
- Lemon: A drizzle of fresh lemon juice cuts through the bitterness and richness of the radish greens.
- Salt: Season with a pinch of Kosher salt.
How to make radish greens pesto
Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.
Making radish leaf pesto is surprisingly quick and simple. Just like a classic pesto Genovese, this version combines fresh greens, nuts, garlic, cheese and olive oil. The radish tops give this pesto recipe a delicious peppery twist.
- Rinse the radish leaves: Start by cleaning the radish leaves. Fill a large bowl with cold water and gently stir the leaves with your hands to remove all the dirt and grit. Remove the leaves from the water, give them a quick rinse, then pat them dry with paper towels or use a salad spinner.
- Blend the ingredients: Add the radish leaves, garlic, sunflower seeds, cheese (grated or roughly chopped), salt and lemon juice in a food processor or blender. Pulse a few times until everything is chopped and well combined. Then add the olive oil and mix until smooth. Adjust the texture by adding more olive oil if needed.
How to store
Store the pesto in a sealable glass jar or airtight container in the fridge for up to 5 days.
This radish top pesto freezes well so you can make a larger batch when the radishes are in season and the leaves are fresh and vibrant and freeze for later. I recommend portioning the pesto in small containers, freezer friendly bags or in ice cube trays. The pesto can be frozen for up to six months and thaws easily for using afterwards.
How to use radish top pesto
This radish top pesto is very versatile and adds a bold, fresh flavor to all kinds of dishes. Here are some ideas:
- Toss with pasta for a twist on the classic pasta pesto or in a dish like this pasta Portofino with pesto and tomatoes.
- Spread on toast or crackers for a quick and flavorful lunch. It makes a great sandwich spread too.
- Use in wraps and combine with various ingredients like roasted vegetables, chicken or cheese. Try it in these pinwheels with pesto and roasted peppers.
- Make puff pastry pinwheels using this radish top pesto as a base and combine with prosciutto.
- Swirls into soups just before serving to add a peppery touch. It’s especially good in roasted tomato soup, cream of zucchini, sweet potato soup.
- During warm weather, add a spoonful of this pesto to flavor a refreshing cold soup like Spanish gazpacho, cold tomato soup or watermelon gazpacho.
Radish Greens Pesto
Ingredients
- ¼ cup sunflower seeds (35 grams)
- 2 cups radish greens loosely packed (60 grams)
- ½ cup parmesan cheese grated (50 grams)
- 1 clove garlic peeled
- juice of ½ lemon
- ⅓ cup extra virgin olive oil (80 ml)
- ½ teaspoon kosher salt
Instructions
- Wash the radish leaves well in cold water to remove all the dirt then properly dry the leaves. Use a salad spinner or dry between paper towels.
- Combine the radish leaves, sunflower seeds, garlic, lemon juice, salt and parmesan cheese in a food processor or blender. Pulse a few times until everything is mixed.
- Then add the olive oil and mix further until finely chopped or smooth.
Notes
- Cheese: Use either Parmesan cheese or Pecorino Romano.
- Nuts: I use sunflower seeds but feel free to use any type of nuts, like pine nuts, walnuts or pecans.
- Storage: Store in a sealable glass jar or airtight container for up to 5 days in the fridge.
- To freeze: Freeze in small portions in ice cube trays, freezable bags or containers. It will keep for up to six months in the freezer. To use, just leave until thawed and serve.
Did you make this recipe? I’d love to hear how it turned out! Leave a comment with rating below and share a picture with the hashtag #thetastychilli and tag me on Instagram, Facebook or Twitter.
