Vegan radish leaf pesto: Don’t waste those greens!


radish pesto

Photo credit: Craig Dugas

I just returned from my first trip to Winnipeg for the Dietitians of Canada National Conference.

The conference was amazing. I spent three days networking with lots of incredible and inspiring dietitians, listening to great sessions on a variety of topics (there were so many awesome speakers), and eating great food.

To top it off, Winnipeg was beautiful! Going to conferences is such a great opportunity to explore a new city. (I can’ wait for next years in Newfoundland!) I tried to get out for short runs in the mornings to explore a bit.

Canadian Museum for Human Rights

Canadian Museum for Human Rights in Winnipeg

I tend to eat more than normal and exercise less when away at conferences. I always crave a good exercise session and fresh fruits and vegetables when I get home. So, this morning I got up early, went for a run with one of my best friends (also an RD blogger over at Berry Nourished), and hit up the first Mount Pleasant Farmers Market!

I came home with so many goodies (some pictured below). Farmers markets make me really excited.

farmers market Vancouver

As I was cleaning my radishes, I noticed how fresh and perfect the greens were. While I must admit, I usually toss them in the compost, I couldn’t bear to do it today!

Greens are always great for pesto. So that became the radish green’s fate. It turned out so tasty — I just had to share the recipe.

Pesto can be used for so many things: on eggs, on crackers/ toast, tossed with pasta, to marinate meats, in sandwiches, on potatoes. Just use your imagination! Here’s some more ideas. (This is a flexible recipe. Adapt as you wish.)


Vegan Radish Leaf Pesto


  • 2 large handfuls radish leaves (from about 10-11 radishes)
  • 3 tbsp extra virgin olive oil
  • 3 tbsp nutritional yeast (use a hard cheese, like Parmesan, if you prefer)
  • 2 tbsp fresh lemon juice (plus some zest if you really like lemon)
  • 1/3-1/2 cup raw walnuts, halves or pieces
  • 1/2 tsp chili flakes
  • 2 cloves garlic
  • salt and pepper, to taste (use smoked salt if you have it)


  • Blend all ingredients in a food processor until smooth, add more oil to thin as desired (I prefer to keep it thicker)
  • Scrape down the sides and blend again
  • Use immediately. Store left over pesto for a few days in the fridge. You can also freeze it in an ice cube tray and then transfer the pesto cubes to a freezer bag for easy additions to soups, pastas, etc.

2 Comments || Vegan radish leaf pesto: Don’t waste those greens!

  1. Michelle Gliko

    I made this today and used it to smother some raw zucchini noodles and topped it with sauteed mushrooms. This was a great recipe! I’m trying to think of some creative ways to use the rest. :)

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