Flavorful Radish Leaf Pesto made with fresh radish greens, mint, basil, walnuts, garlic, lemon juice and olive oil. This easy radish leaf pesto recipe comes together in just minutes and is delicious on pasta, chicken, fish and more. Skip the store-bought pesto and enjoy this easy homemade option!
Radishes are in full bloom! And not only do we love to enjoy the radish bulbs, but the radish greens are completely edible too, and are easy to turn into radish leaf pesto. A nutritious, delicious recipe that packs so much flavor, it’s hard not to eat it right out of the jar (which I sometimes do!).
This unique pesto is a must-try! It’s vibrant, herby, fresh, flavorful, and unbelievable on just about anything you can dream up. In fact, I’ve been enjoying it on my grilled chicken as an easy lunch option.
What is pesto?
Pesto originated in Italy and is typically made with basil leaves, garlic, pine nuts, olive oil and a hard cheese like Parmesan.
I love to make it and freeze it in ice cube trays to add to pasta as a sauce or for topping chicken, fish or veggies for an extra pop of flavor.
Leftover pesto is also great as a dip (kind of like hummus) for pita bread, crackers or fresh veggies.
Radish leaf pesto ingredients:
You’re going to love how easy and flavorful this pesto recipe is with just a handful of simple ingredients. Here’s what you’ll need:
- Walnuts – adds a wonderful nutty flavor in place of traditional pine nuts.
- Radish greens – many traditional pesto recipes use basil as the key ingredient, but we’re mixing it up and adding fresh radish leaves.
- Garlic – garlic is a must for pesto recipes.
- Mint – for extra fresh flavor!
- Basil – adds a subtle sweetness and is a classic ingredient found in pesto.
- Lemon juice – a squeeze of fresh lemon juice adds a lovely brightness to the pesto.
- Oil – you’ll just need 1/4 cup of olive oil to be able to blend up the pesto nicely. You can swap in a couple tablespoons of water if you want a lighter option.
- Sea salt & pepper – to bring out all of the flavors. I really enjoy this sea salt.
- Parmesan cheese – gives the pesto a depth of flavor and a salty bite. If you’d like to keep the pesto dairy free or vegan, feel free to omit.
How to make radish leaf pesto:
The key to a smooth and creamy pesto is the use of a small food processor. If you don’t have one, a personal blender will work.
- Add walnuts, garlic and salt to the bowl of a food processor and pulse until they are broken down.
- Add in radish greens, basil, mint and lemon juice. Process once more until broken down, pausing to scrape down the sides as needed.
- Next, add the lemon juice and extra virgin olive oil and process until smooth. You can add a couple of tablespoons of water (or additional olive oil) if you would like to thin it out.
- Finally, add in pepper and Parmesan cheese. Give it one last whirl, serve and enjoy!
Delicious ways to enjoy pesto:
This incredibly fresh and easy radish leaf pesto recipe is wonderful on your favorite proteins, pasta and even salads. Here are some of my favorite ways to use it:
- Toss 1/4 cup in with some of your favorite pasta variety for an easy weeknight dinner. Add chicken or salmon for extra protein.
- Stir into cooked quinoa and add a few cherry tomatoes for an easy weekday vegetarian lunch.
- Spread it on toast and top with a few other extras like sliced tomatoes, bacon, and sprouts
- Use it as a spread for your grilled cheese, turkey sandwich or burger; it’ll add a ton of flavor!
- Mix it in with your scrambled eggs.
- Spoon it over a baked potato instead of butter.
- Mix with tuna, instead of mayo for a Mediterranean-style salad.
- Stir it into a creamy tomato soup for extra flavor.
- Mix into rice or quinoa for a delicious, yet easy side dish.
How to store this radish leaf pesto:
In the refrigerator: keep this healthy pesto recipe in an airtight container in the refrigerator for up to one week. If you’re finding that it’s thickening up a lot, feel free to drizzle in some more olive oil or a bit of water.
In the freezer: yes, you can actually freeze a batch of this radish leaf pesto for later! One trick is to add it to an ice tray to create little pesto cubes that can be used later. You can also simply add it to a freezer-safe container or bag and pop it in the freezer for up to three months.
More tasty recipes using radishes:
- Easy Roasted Radishes
- Radish Salad
- Thai Kale Salad
- Radish 101 – Learn more about radishes
If you make this pesto recipe, be sure to leave a comment and ★ rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
Radish Leaf Pesto
Ingredients
- 1/2 cup raw walnuts
- 1 fat clove of garlic
- 1/4 tsp sea salt (I use this one)
- 1 cup radish leaves
- 1/2 cup mint leaves
- 1/2 cup basil leaves
- 2 tbsp lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 tsp black pepper
- 2 tbsp parmesan cheese*
Instructions
- Place walnuts, garlic, and salt in a small food processor and pulse until broken down.
- Add in radish greens, basil, mint and lemon juice. Process until broken down, pausing to wipe down the sides as needed.
- Add in lemon juice and extra virgin olive oil and process until smooth. You can add a couple of tablespoons of water (or additional olive oil) if you would like to thin it out.
- Add in pepper and Parmesan cheese. Give it one last whirl, serve and enjoy!
Notes
- In the refrigerator: keep this healthy pesto recipe in an airtight container in the refrigerator for up to one week. If you’re finding that it’s thickening up a lot, feel free to drizzle in some more olive oil or a bit of water.
- In the freezer: yes, you can actually freeze a batch of this radish leaf pesto for later! One trick is to add it to an ice tray to create little pesto cubes that can be used later. You can also simply add it to a freezer-safe container or bag and pop it in the freezer for up to three months.
Char says
I wish I had known this before. I always throw them away because they just get slimy. But now I have a new purpose for them.