Radish Greens Pesto

Did you know you can eat radish leaves? Until now we had no idea and we were delighted to find this out! Not only will it mean less waste, but it means our customers will get more out of purchasing radishes. 

Because of their coarse, prickly texture they don’t work well in salads and even when cooked the texture still comes through. So processing it into a pesto is the perfect fix and makes a delicious pesto!

Prep Time 30 min                   Total Time 30 mins                   Yields 1-2 cups


  • 4 cups radish tops (packed), washed and dried
  • 2 heads green garlic, thinly sliced
  • Juice of 1/2 a lemon
  • 1/2 cup almonds, macadamia nuts or pistachios
  • 1/2 cup freshly grated Parmesan cheese {omit this to make vegan!}
  • 1/3 cup extra-virgin olive oil plus more as needed
  • salt and freshly ground black pepper, to taste


Combine first 6 ingredients in a food processor or blender.  Process until smooth, scraping down the sides as needed.  Add additional olive oil to achieve a thick sauce consistency.  Season to taste with salt and black pepper. {If planning to freeze, leave out the cheese and garlic and add when ready to serve} Serve as a dip or add it to you pasta, pizza or anyway you typically like to eat pesto!