Radish Leaf Pesto Recipe

Radish Leaf Pesto Recipe

This radish leaf pesto recipe is a perfect way to use up the radish tops that might otherwise be thrown out. Peppery radish leaves are combined with almonds, for a unique pesto that can be used over pasta, drizzled over roasted veggies, or spread on sandwiches.

Zero-Waste Kitchen

Radish tops can be spicy and pungent. I use almonds, which have a sweeter flavor than other nuts, to balance out the strong flavor of the radish leaves. Macadamia nuts or sunflower seeds also work well. Fresh basil leaves can also be added, and will impart a sweet flavor to the radish leaf pesto.

Serving Suggestions

Serve on crostini, alongside Radish and White Bean Salad, or use it to dress this Chickpea Salad Recipe.

Radish Top Pesto
Prep Time
15 mins
Total Time
15 mins

Use on pasta, as a dip, as a sandwich or flatbread spread, or whatever you can dream up.

Makes 1 cup.

Course: Appetizer, Main Course
Cuisine: California, Italian
Servings: 8 people
Calories: 156 kcal
Author: Aliye Aydin
  • 1 1/2 cups radish leaves (from 1 bunch radish, including softer stems)
  • ½ cup almonds
  • 2 cloves garlic
  • 1/4 cup Parmesan cheese
  • ½ teaspoon fine sea salt
  • black pepper, freshly ground, 3-4 grinds
  • 1/2 cup extra virgin olive oil
  1. Pulse together radish leaves, almonds, garlic, salt, and black pepper in a food processor until finely chopped. I like to leave some texture in the mixture, rather than processing fully to a paste.

  2. Empty mixture into a container for storage or serving. Drizzle olive oil over the top of the mixture. To serve, combine olive oil into radish leaf mixture, or leave as is, without stirring, to be used as a dip.

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