Don’t throw out your radish leaves! Use them to make this flavorful and nutrient-dense Radish Top Pesto as an alternative. This no waste recipe is an effective way to make use of all components of the vegetable.
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Do you have a tendency to chop off the tops of radishes and simply use the foundation? What about beets? Carrots?
Don’t fear, you’re not alone. It’s not widespread information that the leaves of most greens are edible. And even whether it is, most individuals don’t know what to do with the greens anyway! I used to really feel the identical approach.
I’ve made it a purpose over the previous yr to experiment with extra recipes that use the components of greens that don’t get sufficient consideration. Not solely does this scale back meals waste, nevertheless it additionally evokes extra creativity within the kitchen.
Plus, a number of the issues we are inclined to throw out once we prepare dinner with greens–greens, stems, and so forth–are loopy nutritious. In truth, they’re generally extra nutrient-dense than different components of the veggie.
One of the best methods to make use of stems, stalks, leaves, and so forth. is to show them into dips or condiments, like I did on this radish high pesto recipe.
It’s tremendous inexperienced, nutty, salty, and downright scrumptious. Pesto goes nice with so many issues, and it may final for a loooong time. But earlier than we get into the recipe, I rounded up some FAQ about radish leaves.
Are radish leaves edible?
Radish leaves are suitable for eating. They have a barely bitter, however scrumptious, style. And when you pair them with the fitting flavors, they’re a tremendous addition to recipes.
You can eat radish greens uncooked in salads or prepare dinner them in a skillet with some olive oil and seasonings. But make sure you give radish high pesto a strive first!
Radish Greens Nutrition
Studies present that extract of radish leaves might exhibit anti-cancer results and shield towards diabetes in take a look at tubes (2, three).
How to Clean Radish Greens
In my expertise, radish leaves might be fairly darn soiled. So earlier than you utilize them on this radish high pesto, you must give them a radical cleansing by following these steps.
- Fill a big bowl with chilly water.
- Dunk the greens into the bowl and swish across the water so that you just dislodge the dust that’s caught between the leaves.
- Empty the bowl and repeat, then dry the leaves in between paper towels.
How to Make Pesto with Radish Leaves
Combine the clear radish leaves with sunflower seeds, lemon juice, garlic, and grated parmesan cheese in a meals processor or high-powered blender.
Drizzle within the olive oil with the blender operating, and mix/pulse till easy! Store in an hermetic container within the fridge for as much as 2 weeks or the freezer.
Ways to Use Radish Top Pesto
Add this flavorful pesto to pasta, pizza (like my Asparagus and Mushroom Naan Bread Pizza), eggs, rice, and sandwiches, or use it as a dip for uncooked veggies. However you utilize it, I’d love to listen to.
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Radish Top Pesto
A flavorful pesto made with radish leaves and sunflower seeds.
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Servings: eight individuals
- 1 bunch radish leaves – cleaned and roughly chopped
- half of cup sunflower seeds – uncooked or dry roasted
- half of lemon – juiced
- 1 clove garlic – minced or pressed
- half of cup parmesan cheese – freshly grated
- 1/three cup olive oil – extra as wanted
Fill a big bowl with chilly water and swish the radish leaves in it to dislodge any dust caught between the leaves. Empty the bowl, repeat the method, and dry the clear leaves between paper towels.
Combine the radish leaves, sunflower seeds, lemon juice, garlic, and parmesan in a meals processor or high-powered blender. Drizzle within the olive oil whilst you pulse/mix the pesto till easy, about 30-60 seconds. Add extra olive oil if wanted.
Store in an hermetic container within the fridge or freezer. Add to pasta, pizza, eggs, and extra, or use as a dip for veggies.
- This will final within the fridge for as much as 2 weeks or within the freezer for as much as 2 months.
- Possible substitutions embody pine nuts, pumpkin seeds, or cashews for the sunflower seeds. You can even use beet greens for this recipe.
Serving: zero.25cup | Calories: 156kcal | Carbohydrates: threeg | Protein: fourg | Fat: 15g | Saturated Fat: threeg | Cholesterol: fourmg | Sodium: 101mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: fourmg | Calcium: 82mg | Iron: 1mg
Enjoy your pesto! – Lizzie
This recipe was initially revealed in June 2019. It was up to date in April 2020.