Yes, in case you’re wondering, this radish greens pesto is one of those stem-to-end, use every part of the plant recipes. I love that kind of stuff, don’t you?
I’ve always hated wasting food. It drives me bananas when I have to throw something out because we just never got around to cooking it.
It makes me sad to have wasted the money, nutrients and opportunity to enjoy it because, well, I just really really love good, healthy food. And I hate to see it go to waste.
I regularly turn blackened bananas into banana oatmeal cookies or banana muffins. I keep a “scrap bag” in my fridge for celery tops, carrot ends and onion peels to make vegetable stock. And my freezer is so full of frozen leftovers I’m the only one that can find anything in it.
Creating less waste has become a sort of challenge. Like the bananas – thinking of something I can make with them rather than throwing them out.
I had a bunch of radishes recently one day and as I was about to toss the greens in the garbage, I stopped and consulted Google…
“what can you make with radish greens?”
Turns out, a lot.
And radish greens are more nutritious than the radishes themselves
Sort of like beet greens, radish greens pack even more nutrition than their more commonly consumed buds on the end.
They’re full of vitamin C (6X as much as those buds!), B6, folate, magnesium, phosphorus, calcium, vitamin A and iron. They’re high in antioxidants and fiber and can help detoxify and balance blood sugar.
Crazy to think most people (myself included) toss them, wasting all that amazing nutrition!
It’s because most of us haven’t known what the heck to do with them.
This radish greens pesto is what you should be doing with them.
And what makes me love this particular pesto even more is that you can slice up the radishes and eat them with the pesto like a dip.
It doesn’t get any more “whole food” than that.
For a simpler use, you can chop up the radish greens and add to salads and eat raw. Or, add them to a vegetable sauté or stir-fry (or have them on their own) as a quick, easy, healthy side.
Radish Greens Pesto
1 bunch radishes
1 lemon, juiced
1 clove garlic
1/2 cup walnuts
1/3 cup extra-virgin olive oil
1 bunch basil (about 2 cups)
sea salt, to taste
black pepper, to taste
Remove radishes from the leaves and wash and rinse leaves thoroughly to remove any dirt or debris.
Place washed greens in food processor along with lemon juice, garlic, walnuts, date. While pulsing, stream in olive oil. Add more as needed to process.
Add basil leaves last and pulse to combine until smooth.
P.S. Big shout out to my squad that just finished up [RE]NEW YEAR yesterday. You all have seriously inspired me with your commitment and results – more energy, dropped lbs, clearer skin, flatter tummies, no more puffiness/bloat… the list goes on. All of this in just 4 weeks!
I’m thinking about getting another group together to [RE]NEW before summer and…. swimsuits. If you want these same results too – the energy, dropped lbs, flatter tummy… – Email and let me know you’re interested.
Find all the program details at meganadamsbrown.com/renewyear (Note: Date TBD). If you’re down I’ll get it together!
Megan Adams Brown, CHC, helps families find healthy routines that work, with no more “what’s for dinner?” stress, and a lot better food. Her family meal plans help moms take charge of their kitchen and their own health, leading to more vegetables and less junk all around. Megan also specializes in working with food allergies and sensitivities and shares allergy-friendly recipes on her blog. To learn more click here.