top of page
  • Writer's pictureThe Farmer's Wife

Radish Green Pesto

Pungent, peppery radish greens make perfect pesto and pack a nutritional punch! Use with chicken, fish, pasta, vegetables, potatoes or any other way you would use traditional basil pesto.

Yields: 1-2 cups

· 4 cups radish tops (packed), washed and dried

· 3 cloves garlic, finely chopped

· Juice of 1/2 a lemon

· 1/2 cup sliced or slivered almonds, coarsely chopped macadamia nuts or pistachios

· 1/2 cup freshly grated Parmesan cheese

· 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.

Credit to:

245 views2 comments

Recent Posts

See All


Molly M
Molly M
Jul 12, 2022

Followed the recipe as written and LOVED IT— I thought I doubled the recipe and ended up with about 8oz of pesto, I’m not much of a numbers guy though so i could be off. Anyway it was amazing!


Jul 26, 2018

this was SO good! served it over baked salmon. the rest kept nicely and I used it the next day for a dip :)

bottom of page