Recipe · spring
Radish Green Pesto
A genuine discovery story — Cindy grew radishes only as a row marker for carrots, tried the greens on a whim, and now calls this the "BEST pesto Ever!"
Meal: dinnerMain: radish greensHands-on: 20 min
Ingredients
- 5 cups radish leaves
- 3–4 cloves garlic (or a stalk of garlic chives instead)
- Juice of 1 lemon
- 1/2–1 cup almonds
- 1/2–1 cup olive oil
- Salt and pepper to taste
- 1 cup parmesan (half in the blender, half stirred in by hand)
Steps
- 1Blend the greens with the garlic and lemon juice.
- 2Slowly drizzle in the olive oil while blending.
- 3Add the almonds gradually.
- 4Stir in the parmesan and let it sit 15 minutes before using.
Meet the plant
- Radish GreensCindy's honest confession: she doesn't actually like radishes — she grows them for the tender, flavourful greens.
Tips that help here
- Soil Is Alive. Dirt Is Not.Feed the living thing under your plants and the plants take care of themselves.
- Full Sun vs. Partial ShadeFruiting plants want all the sun they can get; leafy greens prefer a gentler touch.
- Cutworm PreventionStop cutworms before they have a chance.
More like this
- Carrot Top PestoA great way to use up the carrot tops most people throw away — don't waste them, they're more nutritious than the root itself.
- Basil PestoA summer staple in Cindy's kitchen — "It isn't possible to have too much basil in my opinion. That's what pesto is for."
- Nasturtium PestoCindy's own words: "Best pesto ever!" A creative way to use the peppery leaves of an often-overlooked garden flower.