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plated fettuccini with the radish pesto, a half of a lemon and three sliced radishes

Radish Greens Pesto | How to Use Radish Tops

  • Author: Miss AK
  • Yield: 4-6 1x


Don’t throw away your radish greens! You can use the tops to make a delicious pesto to put over pasta, veggies or on sandwiches


  • radish greens from 1 bunch of radishes (about 3-4 cups)
  • optional – 1/2 cup basil leaves
  • 1/3 cup toasted pine nuts*
  • 34 garlic cloves
  • 1/2 cup grated parmesan cheese
  • 1 lemon, juiced
  • 1/4 cup olive oil
  • 1/2 tsp. fresh, black pepper
  • 1/4 tsp. salt, or to taste
  • 12 Tbsp. water – or to preference


  1. After you remove the radishes from the greens be sure to wash them WELL in very cold water. Then, gently blot dry with a towel and lay them to dry while you build the pesto. 
  2. Add the greens, basil (if using), pine nuts, garlic, parmesan, lemon juice, olive oil, salt, and pepper into a food processor or high-powered blender. 
  3. Blend, scraping down the sides often. Add water to get to your desired consistency and taste to check the seasoning levels. 
  4. Use the pesto over pasta, vegetables, as a dip, over salad greens or as a spread! Enjoy!


  • Walnuts and cashews are also great in pesto!

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