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Radish Greens Pesto

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5 from 2 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Yield 1 ¼ cups
Category Sauce, Sauce/Condiment
Cuisine American/Italian


A vibrant and savory pesto sauce made with radish greens, cilantro and pepitas. A great way to use up radish greens!


  • ¼ cup raw pepitas (pumpkin seeds)
  • cups radish greens, washed very well and spun dry
  • 1 cup cilantro leaves and tender stems
  • ½ cup grated Parmesan
  • ¼ cup grated Manchego, or additional Parmesan
  • 1 large clove garlic
  • 1 teaspoon ground coriander
  • ½ teaspoon ground black pepper
  • ¼ teaspoon kosher salt
  • cup extra-virgin olive oil


  • Toast pepitas in a skillet over medium heat, until lightly browned and fragrant, about 4 minutes. Set aside to cool.
  • Add radish greens, cilantro, Parmesan, Manchego, garlic, coriander, pepper, salt and cooled pepitas to the bowl of a food processor.
    cilantro, radish greens, grated cheese, nuts, and spices in a food processor
  • Pulse until mixture is minced; scrape down sides of bowl.
    minced herbs in a food processor
  • With processor running, slowly stream in oil.
    pesto in a food processor
  • Season with additional salt and pepper to taste.
  • Use as desired or store in an airtight container in the refrigerator for up to 1 week.


Store pesto in an airtight container in the refrigerator for up to 1 week. 
We love to serve  rigatoni or orecchiette pasta with this pesto.


Serving: 2 tablespoonsCalories: 106kcalCarbohydrates: 2gProtein: 3.5gFat: 10gSaturated Fat: 2gCholesterol: 5mgSodium: 129mgFiber: 0.5g
Keywords radish green pesto, radish leaf pesto
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