This pesto is made from radish greens rather than the more traditional basil. The peppery radish greens offer a spiciness that will wow your tastebuds!
Radishes are one of the fastest ripening crops a gardener can plant.
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If you’re aching to have something – anything – that you grew yourself on the dinner table, radishes are a good starting place.
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Edible radish greens
But don’t stop at eating the rosy roots. I discovered several of years ago that the radish leaves are edible too. (I have no idea how I grew up without knowing this!)
Plant radishes as soon as your ground can be worked, and they’ll be ready in just 3-4 weeks.
You can plant radishes all summer long, and even into cooler autumn weather. Just plant a new row every couple of weeks and you’ll have radishes and radish greens ready to harvest all season long.
My colleague, April Paffrath, shared a recipe for radish leaf pesto at Wicked Tasty Harvest and I’ve been hooked ever since.
Spicier than pesto made with basil leaves, radish leaf pesto is a fabulous way to stretch the harvest from an early spring garden.
I serve it over pasta, and my kids love to spread it on crackers or in mozzarella grilled cheese sandwiches.
It’s a nice, flavorful addition to your favorite panini sandwich, too.
The radish greens have a tendency to maintain their bright green hue without discoloring like traditional pesto does, so it’s a nice bet for a pretty springtime appetizer.
If you know me at all, you know that I didn’t make this without modifying April’s recipe just a bit. My version is below.
★ Did you make this radish leaf pesto? Don’t forget to give it a star rating below! ★
Radish Greens as Pesto
- Thoroughly wash and dry radish greens.
- Remove woody stems and put in blender or food processor with remaining ingredients.
- Blend until smooth. Easy, peasy.