Thanks to Tiffany V for inspiring this delicious reminder that some of the best ingredients are often the ones we nearly throw away. When our recent share from Bryn Clovis Farm in Malvern, Pennsylvania, included a beautiful bunch of French breakfast radishes, I was excited about the crisp, peppery bottoms. The leafy tops, however, were destined for the trash bin—at least until Tiffany texted Lauren M and me about a radish greens pesto she had made. Lauren quickly gave it a try, and I decided to follow suit.

When most of us hear the word pesto, we think of the classic Italian version from Liguria, Italy, where fresh basil, pine nuts, Parmigiano-Reggiano, garlic, olive oil, and cheese come together in one of the world’s most beloved sauces. Yet pesto (meaning to pound or crush) is really more of a technique than a strict recipe, making it the perfect vehicle for seasonal creativity.

Radish greens bring a pleasantly peppery flavor that reminds me a bit of arugula. That slight bite pairs beautifully with the richness of Parmigiano-Reggiano and olive oil. The original recipe suggested almonds, walnuts, macadamia nuts, or pistachios. Since I had never made pesto with pistachios—and happen to love them—I chose those instead of traditional pine nuts. Their subtle sweetness softens the greens and adds another layer of flavor.

A splash of fresh lemon juice brightens everything and helps the pesto feel especially fresh and summery. After blending up a batch, I’ve been enjoying it for weeks. It keeps surprisingly well in the refrigerator and is a great addition to pasta, pasta salads, sandwiches, and grilled vegetables.

The best part? If I hadn’t told you it was made from radish tops, I’m not sure you would have guessed. It’s simply a flavorful pesto with a unique personality. More importantly, it’s a wonderful reminder to pause before discarding parts of our vegetables. Sometimes the ingredients we overlook can become the star of the dish. Note that any type of radish tops will work for this recipe.

Looking for a super simple ‘recipe’ for the radish bottoms? Try French Radishes with Butter.

Radish Greens Pesto

Don't toss those tops

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Course Sauce

Servings 2 cups

Ingredients

4 cups packed radish greens, washed and dried see Notes
2 medium cloves garlic
2 tablespoons freshly squeezed lemon juice (~ 1/2 lemon)
1/2 cup pistachios see Notes
1/2 cup freshly grated Parmesan Reggiano cheese
1/3 cup extra-virgin olive oil plus more as needed
Kosher salt and freshly ground black pepper to taste

Instructions

Combine the radish greens, garlic, lemon juice, pistachios and Parmesan Reggiano cheese in the bowl of a large food processor and pulse until well combined.
Leaving the motor running, add the olive oil in a slow, steady stream.
Taste and add salt and freshly ground pepper as needed and pulse to combine. If needed, add a bit more olive oil.
Transfer to a small jar and refrigerate until ready to use.
The pesto keeps for about 3 weeks.

Notes

Any type of radish will work for this recipe. As far as measuring the radish greens, I like to take 4 big handfuls or enough to fill a large food processor container.
You can substitute walnuts, slivered almonds, pine nuts or macadamia nuts for pistachios.
The pesto freezes well so you can enjoy some summer flavors in the middle of winter. Transfer the pesto to small containers or ice cube trays and freeze. If you use ice cube trays, you can pop the pesto out of the trays and store in freezer safe bags the next day (this makes it easier for freezer storage).