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Calcium-Rich Green Radish Top Pesto

recipe image
Friday, 19 May 2017


If your experience with radishes begins and ends with the white and red roots that are often found chopped up in salads, you may be surprised to learn that not only are the green tops edible, but they are actually a superfood. Just two cups provides 20% of the dietary recommendations for calcium. The greens are also very low in calories, and high in potassium, vitamins A and C, and iron. Radish greens are tender, and not bitter or spicy, which means that you can use them in green smoothies, pates, stir-frys, and salad greens. Or in pestos like this one here by Brandi Rollins of Raw Foods on a Budget.


At a glance
3/4 cup
1/2 cup of pumpkin seeds
2 cups of fresh red radish green tops (a bunch of radish will typically have 2-4 cups)
1 small handful of basil, fresh
2 medium garlic cloves, fresh
2 tbsp extra virgin olive oil (or 1/2 avocado)
1/4 tsp sea salt
2 tbsp lemon juice
1-2 tbsp nutritional yeast


1. Rinse the red radish greens and dry them completely. Use a salad spinner if you have one. If not, dry the greens with paper towels. Set aside.

2. Add the pumpkin seeds to the food processor, and process until a nutty flour results.

3. Add the red radish greens to the pumpkin seeds, along with the basil, garlic, and sea salt. Process until the greens are completely broken down.

4. Add the olive oil (or avocado), sea salt, lemon juice, and nutritional yeast. Process until the pesto has a moderately chunky texture (as shown in the above pesto picture).

5. Taste and add additional sea salt if needed.

Additional Tips

Store in an air-tight mason jar in the refrigerator. Will keep for one month.

Recipe by Brandi Rollins: