Do not throw away those radish greens. They make a peppery, vibrant pesto that is incredible on pasta, crostini, or as a dip.

Ingredients

• 2 cups radish greens, washed and dried
• 1/4 cup fresh basil or flat-leaf parsley
• 1/3 cup toasted walnuts or pine nuts
• 1/2 cup good olive oil
• 1/3 cup Parmesan cheese, grated
• 2 garlic cloves
• Juice of 1/2 lemon
• Salt and pepper to taste

Directions

1. Blanch radish greens in boiling salted water for 30 seconds, then transfer to an ice bath.
2. Squeeze out excess water and roughly chop.
3. Add greens, basil, nuts, garlic, and lemon juice to a food processor.
4. Pulse while drizzling in olive oil until a rough paste forms.
5. Stir in Parmesan by hand. Season with salt and pepper.

Tips and variations

• Toss with linguine and a splash of pasta water for a quick weeknight dinner
• Spread on crostini with fresh ricotta and a slice of radish on top
• Freeze in ice cube trays for easy use later

©2026 Suzy Mottet bloomhearty.com writing, creation, and design