This garden-fresh radish pesto was inspired by a trip to the local farmer’s market. I came home with radishes that had beautiful, vibrant tops I couldn’t justify composting. Since starting our Trim Healthy Mama journey, we use a lot of radishes, and their greens make a lovely, economical pesto.

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The Inspiration for Radish Pesto

We especially love freshly made pesto. When I noticed the lush tops on those radish bunches, I immediately pictured a bright, herb-forward pesto. Using the greens prevents waste and adds a fresh, peppery dimension to the classic sauce.

This radish-top pesto is mild and versatile. It’s a simple way to extend your harvest: make the pesto with the greens, and use the radishes in other recipes for a complete, zero-waste result.

How to Use Radish Pesto

I first sautéed sliced radishes for breakfast and finished them with a spoonful of this pesto. It added brightness and a creamy texture that complemented the mild roasted flavor.

Try adding 2–3 tablespoons to mashed cauliflower or mashed turnips for an easy flavor boost. It’s also excellent spooned over grilled chicken or baked fish to introduce fresh, garden-forward taste.

Do you have a favorite way to use pesto?

Storage Tips

Freeze the pesto for up to a month without a significant loss in quality. Stored in the refrigerator with a thin layer of extra virgin olive oil covering the surface, it will keep for a couple of weeks.

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Garden Fresh Pesto Recipe

Servings: 8      Yield: 1 cup
Preparation time: 5 minutes      Total time: 5 minutes

Ingredients:

3 cups radish greens, stems removed
1 ounce pine nuts
1 ounce Parmesan cheese, grated
1 clove garlic, quartered
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil

Directions:

1. Wash radish greens thoroughly, remove any tough stems and discard discolored leaves. Dry the greens well (a salad spinner works great).

2. Place the radish greens, pine nuts, Parmesan, garlic, and lemon juice into a food processor. Pulse until ingredients are finely chopped.

3. With the processor running, slowly drizzle in the olive oil until the mixture emulsifies into a thick, spreadable pesto.

4. Use as you would any traditional pesto—on vegetables, proteins, or stirred into mashed roots or cauliflower.

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