Don’t throw away the greens that come on your bunch of radishes, make radish greens pesto instead! It’s nut free, gluten free, paleo, and vegan.
10 minutes
Show nutritional information
This is our estimate based on online research.
Fat:63 g
Carbohydrates:11 g
Protein:6 g
Calculated for total recipe.

Yield: 1 cup

Yield: 1 cupdecrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In the bowl of a food processor fitted with the s blade, pulse the radish greens and pumpkin seeds 10-20 times until finely chopped.
  2. With the machine running, pour the olive oil in with the greens and seeds in a thin, continuous stream.
  3. Stop the machine and scrape down the sides. next add the lemon juice, garlic, salt, and pepper, then blend for 10-20 seconds until combined.
  4. With the machine still running, pour the water in, one Tablespoon at a time, until the pesto reaches your desired consistency. You may need more or less than 1/4 cup.
  5. Serve immediately.


If you're concerned about the pesto being too bitter, replace half of the radish greens with something milder like spinach, kale, or chard. Store leftovers in an airtight container in the fridge for up to one week, or in the freezer for up to three months Looking for ways to use the radishes that were attached to those greens? Try these fish taco bowls.

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