Don't Toss Those Radish Greens: Do This Instead

We get questions from time to time about how to use radish greens, an often overlooked but nutritious culinary treat. Radish greens are often tossed aside, but they’re one of the most flavorful and nutrient-packed parts of the vegetable. Slightly peppery and tender, these leafy tops make a fantastic base for pesto and are a great way to reduce kitchen waste while adding bold flavor to your meals.

Beyond taste, radish greens bring serious health benefits. They’re rich in vitamins A, C, and K, which support immune health, skin, and bone strength. They also contain antioxidants and fiber, making them a nourishing addition to your diet. If you’ve got a bunch of radishes, don’t toss those greens—turn them into something delicious.

This Radish Green Pesto is bright, zesty, and versatile. Toss it with pasta, spread it on sandwiches, swirl it into soup, or use it as a dip. It’s our favorite way to make the most of every bunch.

Ingredients

The Pesto

• 2 cups radish greens, loosely packed, washed and dried
• 1/2 cup fresh basil (optional but adds sweetness)
• 1/3 cup grated Parmesan cheese (or nutritional yeast for vegan option)
• 1/3 cup walnuts or sunflower seeds
• 2 cloves garlic
• 1 tablespoon lemon juice (plus more to taste)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 to 1/2 cup extra-virgin olive oil

Instructions

1. Prepare the Greens: Rinse and dry the radish greens thoroughly. Remove any tough stems if needed.
2. Blend the Base: In a food processor, combine the radish greens, basil (if using), Parmesan, nuts or seeds, garlic, lemon juice, salt, and pepper. Pulse a few times until roughly chopped.
3. Add the Oil: With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Scrape down the sides as needed.
4. Taste and Adjust: Add more lemon juice, salt, or oil to taste. The flavor should be fresh, slightly peppery, and balanced.
5. Serve or Store: Use immediately or store in an airtight container in the fridge for up to 5 days. A thin layer of olive oil on top helps prevent browning.

Optional Customizations

• Make it Vegan: Swap Parmesan for nutritional yeast or a vegan cheese alternative.
• Nut-Free Option: Use sunflower seeds or pumpkin seeds instead of nuts.
• Add Heat: Toss in a pinch of red pepper flakes for a subtle kick.
• Boost the Greens: Blend in a handful of spinach or kale if you have extra greens on hand.

What to Serve With This Pesto

This Radish Green Pesto pairs perfectly with:

• Warm pasta or gnocchi
• Grilled vegetables or roasted potatoes
• Sandwiches or wraps
• Egg dishes like omelets or frittatas

Let’s See Your Creations! We love seeing what you make with our produce. Try this Radish Green Pesto and tag us with your creations.

📸 Tag your photos with #emorymarketgardens
📍 Facebook: Emory Market Gardens
📍 Instagram: @emorymarketgardens

Happy cooking, and thank you for supporting local food and farms!
— The Emory Market Gardens Team 🌿