If you’re an avid gardener like me, you know the thrill of watching your plants grow and the satisfaction of harvesting the fruits (and vegetables) of your labor. Radishes, with their quick-growing nature and vibrant colors, are a new favorite in many garden. Every part of the plant has its purpose and can be utilized in various ways. By using radish greens, we’re embracing the full potential of our harvest and honoring the effort we’ve put into growing these wonderful plants.
Those peppery, nutrient-packed leaves can be transformed into a delicious and versatile pesto, adding a unique twist to your weeknight repertoire when you need to get dinner on the table and in a hurry. Radish greens pesto is incredibly versatile. Toss it with pasta, spread it on sandwiches, use it as a dip, or drizzle it over roasted vegetables. The possibilities are endless, and each one brings a burst of fresh, homegrown flavor to your table.
The Benefits:
- Nutritional Powerhouse: Radish greens are rich in vitamins A, C, and K, as well as essential minerals like calcium and iron. Incorporating them into your diet can boost nutrient intake and support overall health.
- Flavorful and Unique: The greens offer a peppery, slightly bitter flavor that adds depth and complexity to dishes. When blended into a pesto, they create a vibrant, zesty sauce that can elevate a simple meal.
- Waste Reduction: Using the greens that might otherwise end up in the compost bin reduces food waste and makes the most of your garden’s bounty.
- Saving Money: Store-bought pesto can be pricey and often lacks the freshness and flavor of homemade versions.
Radish Greens Pesto Recipe
This recipe will make four: 1/4 cup portions. I prefer to freeze smaller portions to use on busy weeknights when you resist the urge to order out, but getting a healthy dinner on the table is the top priority.
Ingredients:
- 4 cups radish greens (washed really well and then spin in a salad spinner to remove water)
- 3 Tablespoons minced garlic
- Handful of fresh chives, chopped (optional for added flavor)
- 1 cup nuts (I used cashews, but pine nuts or walnuts will also work)
- 1 cup grated Parmesan cheese
- 1/3 cup olive oil or avocado oil
- 2 Tablespoons lemon juice
- ½ Tablespoon of Italian seasoning
- Salt and pepper to taste
Instructions:
- In a food processor, combine all the ingredients. Pulse until finely chopped.
- Scrape the pesto off the sides of the bowl and pulse several times. If it seems too dry, add additional oil.
- Transfer the pesto to a jar and refrigerate until ready to use. You can also distribute it into small containers to freeze for later.
