If you remember I promised to show you how to use radishes from top to bottom. I showed you pickled radishes but now we are going to the top, the radish greens.

I use radishes greens to make pesto. It is a combination of garlic, almonds, radish greens, water, and salt. This recipe was completely oil free.

I’ve used the pesto on pasta but I am showing it here with farro, broccoli, and zucchini. Dave puts it on toast. You can literally put it on anything it tastes so amazing. This is a way to use the entire veggie so you have no waste. A win all the way around.

1 bunch of radish greens

1/2 cup almonds

4 cloves of garlic

1/4 cup filtered water

salt to taste

Rinse radish greens and set aside. In a food processor or blender put garlic and almonds and pulse until you get a paste. Add radish greens and pulse. Add filtered water until creamy texture has been achieved. Add filtered water. You may not need to use all the water. If desired consistency has not been achieved add more water. Add salt to taste. Use immediately or save in a sealed container in the refrigerator.