Radish Green and Pistachio Pesto

Our radishes did well this year. Ridiculously well. So ridiculously well that we pawned bunches off on all our local friends and neighbors, and have still been eating them with most meals. Good thing they are delicious!

The greens, however good for you, are not the tastiest of foods, in my opinion. Not wanting to waste the food we already had, or the calcium and Vitamin C that were just waiting for us, we used them in a delicious pistachio based pesto (and we also toss handfuls into our smoothies). Pesto pasta, pesto and Swiss grilled cheese...what a yummy week of food :)

In hindsight, we realized we could have thinned ours out with more olive oil since it was on pasta, but it was still delicious!

What are your favorite radish/radish green recipes?

Radish Green and Pistachio Pesto

  • 1/3 cup radish greens (fresh, packed)
  • 2 cloves garlic
  • 1 cup pistachios (without shells)
  • 1 handful basil (fresh)
  • 1/4 cup olive oil
  • salt and pepper (to taste)

Put greens, pistachios, basil, and garlic in food processor.

Blend until it starts breaking down, then slowly add olive oil until you reach your desired consistency. Salt and pepper to taste.

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