In the blender instead of in the bin: This is how you make a creamy pesto from radish greens

This year I am again at the start as an allotment gardener. Only the thing with the radishes somehow went haywire.

It’s good when you can then make a virtue out of necessity and thereby open up completely new inspirations.

Because of course I also sown radishes in my raised beds. It’s always a lot of fun because you can basically watch them grow.

But when I wanted to harvest them with joy, I had to realize that although they had an incredible amount of herbs, there were no – absolutely no – radishes on them. Nothing but a thin little pink root.

But now the herb was so lush and juicy that it was simply too good to throw away. So I quickly conjured up a pesto out of it – so delicious and so quick to make.

Eat it with pasta or as a spread and enjoy the slight spiciness. I recommend using only homegrown leaves. Then you know exactly that there is no chemistry in them.

Ingredients for 2 to 3 servings

6 handfuls of radish leaves,
4 cloves of garlic,
60 g sunflower seeds (roasted in a pan without fat),
60 g grated parmesan,
100 ml olive oil,
some lemon juice and salt to taste


Place the ingredients in the blender and gradually pour in the olive oil. You already have a delicious pesto. Pour into small jars and keep in the fridge. Consume within three to five days. Enjoy your meal!

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