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Radish Greens Pesto

Prep Time30 mins
Keyword: Pesto, Radish, Vegetarian
Servings: 4


  • 1 clove Garlic
  • 1 Tbsp Acid (lemon juice, white wine vinegar or apple cider vinegar)
  • 4 cups Radish greens, packed (about 4 bunches of small early-season radishes or 3 bunches of larger, later-season radishes)
  • 1/4 cup Nuts (almonds, walnuts, sunflower seeds or other mild nuts or seeds work well)
  • 1/3 cup Olive oil
  • 1/3 cup Parmesan or another hard cheese, grated
  • Salt and freshly ground black pepper, to taste


  • Mince the garlic clove and combine in a small bowl with the lemon juice or vinegar. Allowing this mixture to marinate for a few minutes will mellow out some of the fiery, raw garlic taste.
  • Separate radish roots from the greens, and wash the greens thoroughly. Radish greens grow close to the earth, so they may be a little muddy.
  • Add the nuts or seeds to the bowl of a food processor and process until minced. Add the greens and process until thoroughly minced, scraping down the sides of the bowl as needed.
  • Add oil, the garlic mixture, salt and pepper and process until the mixture is smooth and emulsified. It will turn a slightly lighter shade of green. Add cheese and process to combine.
  • Serve tossed with hot pasta like a basil pesto, spread on a sandwich, topping grilled chicken, or use as a dip for chips or spring roots, like radishes or carrots.