The first thing that comes to mind is how versatile pistou radish leaf pesto can be. It’s a true culinary chameleon. You can use it as a sauce for pasta, a drizzle on grilled chicken, or even a smear on crusty bread. Imagine a lovely piece of toast topped with this vibrant green spread. Maybe even layer in some juicy tomatoes and burrata cheese. Yes, please!
If you’re a fan of summer gatherings, this pesto is a fantastic addition. It brings freshness to antipasto platters, pairs well with roasted vegetables, and makes an exquisite dip. How about swirling it into soups for added richness? The flavor possibilities are truly endless, making it a showstopper for any meal.

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Have you ever looked into your refrigerator and found those leafy radish tops staring back at you? Most of us just toss them aside—little do we know that they hold additional potential! In my journey through the kitchen, I discovered how fabulous these often-overlooked greens can be when paired with just a few ingredients. Enter pistou radish leaf pesto. This vibrant twist on the classic Italian basil pesto not only adds flair to your dishes but also packs a nutritional punch.
In this post, we’re diving deep into the world of pistou radish leaf pesto. I’ll share my personal recipe, tips for making it perfect, and creative ways to incorporate it into your meals. Trust me; you won’t want to miss this!
What is Pistou Radish Leaf Pesto Recipe?
Pistou radish leaf pesto is a blend of fresh radish greens, nuts, garlic, olive oil, cheese, and a squeeze of lemon. While traditional pesto is made with basil, this version utilizes the sometimes discarded radish tops.
The result is a vibrant green condiment that bursts with flavor and freshness. The radish leaves bring an earthy tone, while the nuts add richness and body, making this pesto truly unique.
What Makes This Recipe Different From Other Pistou Radish Leaf Pesto Recipes?
What sets my pistou radish leaf pesto apart is the balance of flavors and textures. I’ve experimented with various ingredients to hone in on the perfect combination. By using slivered almonds, for example, I found they blend beautifully with the radish leaves.
Moreover, the addition of nutritional yeast infuses a cheesy note without extra dairy. It’s a crowd-pleaser for anyone, regardless of dietary preferences.
How Does It Taste?
Ah, the taste! This pesto is a burst of freshness with a nutty depth. The garlic lends a kick, while the lemon juice brightens each bite. The radish leaves contribute a slightly peppery taste, introducing a unique profile that surprises many.
It’s tangy and savory, with an unmistakably rich finish thanks to the olive oil and cheese. It’s an experience you won’t forget—a culinary revelation, really.
Ingredients You’ll Need To Make This Dish
To embark on your pistou radish leaf pesto adventure, gather these simple ingredients:
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon lemon zest (to enhance the citrus aroma and freshness)
- 4 cloves garlic, finely chopped
- ½ cup sliced or slivered almonds (or coarsely chopped macadamia nuts, pistachios, or pine nuts)
- ⅓ cup extra-virgin olive oil, plus more as needed
- 4 cups (packed) radish tops (that’s about 4 good handfuls), washed and dried
- 1 tablespoon nutritional yeast (which adds a savory, cheesy flavor and boosts nutrition)
- Salt and freshly ground black pepper, to taste
- ½ large lemon, juiced (approximately 2 tablespoons)

Step-by-Step Instructions
Step 1: Prepare the Radish Tops
Begin by preparing your radish tops. Rinse them thoroughly under cool water to remove any dirt. Shake off excess water and then gently dry them with a clean towel. It’s vital to ensure they are completely dry for the best texture in your pesto.
Step 2: Combine Ingredients in a Blender or Food Processor
Add the freshly washed radish tops, garlic, sliced almonds, Parmesan cheese, and lemon zest to a blender or food processor. It’s like a vibrant green party in there! Make sure not to overfill; you may need to do this in batches depending on your equipment’s size.
Step 3: Blend Until Smooth
Turn on the blender or food processor. Pulse and blend until the mixture becomes a coarse paste. You don’t want it to be totally smooth right away; some texture adds character.
Step 4: Add Olive Oil and Lemon Juice
With the blender running, slowly pour in the extra-virgin olive oil. This helps to emulsify the mix. Then, squeeze the juice of half a lemon into the pesto. Blend until the pesto reaches a creamy consistency.
Step 5: Season to Taste
Once blended, taste your creation. Add salt and freshly cracked black pepper as you see fit. A little taste adjustment can go a long way. If it feels too thick, you can add a hint of water or more olive oil to achieve your desired consistency.
Step 6: Storage
Scoop your prepared pistou radish leaf pesto into an airtight container. Cover the surface with a thin layer of olive oil to help prevent browning. Store in the fridge, where it will keep fresh for about a week.
Tips & Tricks On Making Pistou Radish Leaf Pesto
- Use Fresh Ingredients: Fresher radish tops will provide a bolder flavor. Choose vibrant greens that are firm and not yellowing.
- Nuts Can Vary: Swap out almonds for other nuts like walnuts or sunflower seeds depending on your taste. This will give different dimensions to your pesto.
- Balance the Flavors: Always taste and adjust the balance of salt, lemon juice, and olive oil. You want it to sing!
- Add Extra Nutrients: Toss in some spinach or kale for added nutrition. They blend well and can elevate the flavor.
- Experiment: Try adding a hint of chili flakes for a kick. Or mix in some sun-dried tomatoes for a fruity twist.
Nutrition Information
This pistou radish leaf pesto is not just delicious; it is also packed with nutrients. Each serving is an excellent source of vitamins A and C, calcium, magnesium, and healthy fats from the olive oil and nuts. A typical serving (2 tablespoons) contains approximately:
- Calories: 140
- Protein: 3g
- Carbohydrates: 3g
- Fat: 14g
- Fiber: 1g
How Do I Store This Dish?
Proper storage is key to preserving the freshness of pistou radish leaf pesto. In an airtight container, it can last up to a week in the refrigerator. For longer storage, consider freezing it. Ice cube trays work perfectly—pour the pesto into the trays, and once frozen, transfer the cubes into a zipper bag. Thaw as needed for quick meals.

What Other Substitutes Can You Use in Pistou Radish Leaf Pesto?
There are many substitutes you can explore if you want to tweak this recipe. Here are five:
- Basil: If you find yourself without radish tops, fresh basil can work wonders. It’s a classic alternative that provides that familiar pesto taste.
- Spinach or Kale: Both can give your pesto a green hue and add nutrient density. Use them in a similar measure as radish tops.
- Pumpkin Seeds: Looking for a nut-free option? Pumpkin seeds (or pepitas) can add creaminess without the allergens linked to nuts.
- Feta Cheese: If you prefer a creamier texture and a tangy flavor, crumbled feta can be a delightful twist.
- Vegan Parmesan: For a completely dairy-free version, vegan Parmesan cheese is easy to find in stores and works well.

Pistou Radish Leaf Pesto
Equipment
- Blender, Airtight Container
Ingredients
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon lemon zest to enhance the citrus aroma and freshness
- 4 cloves garlic finely chopped
- ½ cup sliced or slivered almonds or coarsely chopped macadamia nuts, pistachios, or pine nuts
- ⅓ cup extra-virgin olive oil plus more as needed
- 4 cups packed radish tops (that’s about 4 good handfuls), washed and dried
- 1 tablespoon nutritional yeast which adds a savory, cheesy flavor and boosts nutrition
- Salt and freshly ground black pepper to taste
- ½ large lemon juiced (approximately 2 tablespoons)
Instructions
Step 1: Prepare the Radish Tops
- Begin by preparing your radish tops. Rinse them thoroughly under cool water to remove any dirt. Shake off excess water and then gently dry them with a clean towel. It’s vital to ensure they are completely dry for the best texture in your pesto.
Step 2: Combine Ingredients in a Blender or Food Processor
- Add the freshly washed radish tops, garlic, sliced almonds, Parmesan cheese, and lemon zest to a blender or food processor. It’s like a vibrant green party in there! Make sure not to overfill; you may need to do this in batches depending on your equipment’s size.
Step 3: Blend Until Smooth
- Turn on the blender or food processor. Pulse and blend until the mixture becomes a coarse paste. You don’t want it to be totally smooth right away; some texture adds character.
Step 4: Add Olive Oil and Lemon Juice
- With the blender running, slowly pour in the extra-virgin olive oil. This helps to emulsify the mix. Then, squeeze the juice of half a lemon into the pesto. Blend until the pesto reaches a creamy consistency.
Step 5: Season to Taste
- Once blended, taste your creation. Add salt and freshly cracked black pepper as you see fit. A little taste adjustment can go a long way. If it feels too thick, you can add a hint of water or more olive oil to achieve your desired consistency.
Step 6: Storage
- Scoop your prepared pistou radish leaf pesto into an airtight container. Cover the surface with a thin layer of olive oil to help prevent browning. Store in the fridge, where it will keep fresh for about a week.
Notes
- Use Fresh Ingredients: Fresher radish tops will provide a bolder flavor. Choose vibrant greens that are firm and not yellowing.
- Nuts Can Vary: Swap out almonds for other nuts like walnuts or sunflower seeds depending on your taste. This will give different dimensions to your pesto.
- Balance the Flavors: Always taste and adjust the balance of salt, lemon juice, and olive oil. You want it to sing!
- Add Extra Nutrients: Toss in some spinach or kale for added nutrition. They blend well and can elevate the flavor.
- Experiment: Try adding a hint of chili flakes for a kick. Or mix in some sun-dried tomatoes for a fruity twist.
Nutrition
Frequently Asked Questions
1. Can I make this pesto ahead of time?
Absolutely! In fact, making it ahead allows the flavors to meld beautifully. Just store it correctly in the fridge or freeze it for later use.
2. What kind of pasta pairs well with pistou radish leaf pesto?
I recommend trying it with fusilli or penne pasta. Their shapes hold onto the pesto nicely, ensuring every bite is flavorful.
3. Are radish tops safe to eat?
Yes! Radish tops are safe and nutritious. They contain lots of vitamins and minerals, making them a healthy choice.
4. How can I make this recipe vegan?
You can simply omit the Parmesan cheese and use nutritional yeast for added flavor. The vegan option will still maintain the richness of the original recipe.
5. Can I add more garlic to this recipe?
Certainly! If you love garlic, feel free to increase the amount according to your taste. Just remember, a little can go a long way.
Conclusion
Pistou radish leaf pesto is more than just a recipe; it’s a celebration of flavors and sustainable cooking. By embracing bits of the vegetable that are often thrown away, you not only reduce waste but also create something extraordinary. This vibrant green sauce can elevate your everyday meals in delightful ways.
Try it not just as a condiment but as an essential part of your summer gatherings. Whether drizzled over grilled vegetables, stirred into pasta, or spread atop crostini, this pesto is bound to impress. So gather your ingredients, give it a whirl, and discover how radish tops can be a star in your kitchen. Enjoy the vibrant tastes and the satisfaction of creating something beautiful and delicious!