New year, new pesto! If you’re not a fan of basil then you’re going to love my recipe for how to make Radish Leaf Pesto. Radish leaves are tossed in the compost bin but after reading this recipe, you’ll be inspired to turn them into something delicious.
Radish leaves contain more nutrients than the entire radish bulb itself. They are host to minerals like iron, calcium, folic acid and vitamin C. These are essential minerals for many of our bodily functions. Radishes contain high iron content and can aid in detoxifying the body.
Creating a Radish Leaf Pesto is simple. Add all of the ingredients into your food processor and pulse. If you do not have a food processor then your blender will also work as long as you pulse it and not let it sit and blend. We don’t want it to end up as a liquid! You can keep your pesto in the fridge for up to 7 days and in the freezer for up to 2 months.
Scroll below for a full list of ingredients and instructions. You may also enjoy my recipes on How To Make Ketchup, How To Make Vegan Sour Cream, How To Make A Lemon Vinaigrette and How To Make Easy Vegan Mayonnaise.
How To Make Radish Leaf Pesto
New year, new pesto! If you’re not a fan of basil then you’re going to love my recipe for how to make Radish Leaf Pesto.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Category: Sauces
- Method: Blended
- Cuisine: Italian
Ingredients
- 5 cups of fresh green radish leaves
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4 heaping tbsps. of nutritional yeast
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1/3 cup of nuts (pine, cashew, almond, walnut)
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1 large garlic clove, coarsely chopped
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1 tbsp of fresh squeezed lemon juice
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1 tsp of lemon zest
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2 tbsp of olive oil plus more if needed
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Generous pinch of salt.
Instructions
- Add all the ingredients in a food processor or blender. Process in short pulses, scraping down the sides as needed, until smooth. If the pesto is too thick add more olive oil as needed 1 tbsp at a time until the desired consistency is reached.
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Taste and adjust the seasoning if needed. Store in an airtight container in the refrigerator. Will keep for 6-7 days or freeze up to 2 months.
