Radish Leaf Pesto

Radish Leaf PestoWhen I was at the farmers market buying the radishes I used in my Raw Fennel, Apple, & Radish Salad, the guy at the stand asked if I wanted the radish leaves as he prepared to tear them off the radishes. My instant thought was “HOW RUDE! If it comes with it, I want it!”, so I politely told him that I’ll take them. To be honest, I had no clue whether the leaves were even edible or if they were like rhubarb leaves {super poisonous even though the stalk is delish}, but I didn’t want to risk the opportunity to figure out what in the world to do with them.

Radishes - rawlevance.comSo, I came home from the market, radishes in hand and did some research on whether eating the leaves would kill me or not. Turns out, the leaves are actually healthier than the radishes! Who knew?!? These leaves contain high levels of anti-cancer compounds called sulporaphane indoles, so if you’re concerned about the recent WHO study on processed meat, this recipe is for you!

Radish Leaf Pesto Ingredients

Radish Leaf Pesto
Prep time
Total time
Bought radishes but have no idea what to do with the leaves? Try this vegan radish leaf pesto. Great with zucchini noodles and cherry tomatoes.
Serves: ~1½ cups
  • 1 bunch of radish leaves {about 4 cups}
  • ¼ cup pine nuts
  • ¼ cup cashews
  • 2 cloves of garlic
  • 1 small lime, juiced
  • ½ cup olive oil
  • Salt, to taste
  • Pepper, to taste
Kitchen Utensils
  1. In a food processor, blend the radish leaves, pine nuts, cashews, and garlic.
  2. While still mixing, slowly pour in the lime juice and olive oil.
  3. Sprinkle in salt and pepper to taste.
Store in an airtight container {good time to reuse an old jar} and keep refrigerated.

Bonus: Pesto is hard to mess up, so if you'd like to try your own variation, feel free to use this recipe as a base and substitute ingredients!


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