Put those radish greens to good use. This quick Radish Green Pesto takes only minutes and five ingredients. It’s an excellent condiment or spread for grilled beef, fish, or bread—serve as a dip with vegetables or smear a bit on a radish slice for an extra peppery bite.
I’ve been making an effort to waste less food, and that includes using vegetable parts I used to toss. Radish greens are one of those often-discarded bits that are actually vibrant and useful. After a run I reached for something nourishing instead of sugary cake, and a box of fresh produce arrived at the perfect time—full of carrots, greens, kale, and radishes. The radishes were so crisp I started nibbling them with butter and sea salt, but the greens looked too good to throw away.
Rather than letting the greens wilt in the fridge, I turned them into pesto. I’d done this before with sage and loved the result—two minutes in the food processor and a fresh, bright spread was ready. Radish greens make a peppery, flavorful pesto that’s fantastic smeared on bread, stirred into pasta, or used as a sauce for grilled meats and fish.
Next time you buy radishes, keep the greens and try this simple pesto. It’s an easy way to use the whole vegetable and add a fresh, seasonal flavor to many dishes. If you already have favorite ways to use greens, I’d love to hear your ideas for reducing waste in the kitchen.
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Easy Radish Green Pesto
Ingredients
- 3 cups radish greens
- 2 garlic cloves
- 1/4 cup toasted pine nuts
- 1 cup parmesan cheese
- 1/4 cup extra virgin olive oil
- kosher salt and pepper to taste
Instructions
- Place all ingredients in the bowl of a food processor and process until smooth, about 2 minutes. Season to taste with salt and pepper. Transfer to an airtight container and refrigerate for up to 3 days.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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