Calcium-rich Pesto made with the Green Tops of Red Radishes

It’s spring time and red radishes are in season! Usually, we focus on those yummy red radishes, BUT today, let’s chat about their yummy green tops. These radish greens that we typically throw away are super high in calcium, with two cups providing 20% of the dietary recommendations for calcium. The greens are also very low in calories, and high in potassium, vitamins A and C, and iron. The green tops of red radishes are a SUPER FOOD! It’s crazy that we have been throwing away this super food for so long!


Radish greens are tender, and not bitter or spicy, which means that you can use them in green smoothies, pates, stir-frys, and salad greens.


Here is a quick nutrition summary for this delicious pesto!
  • Red radish greens are low in calories, and high in calcium (2 cups of radish greens providing 20% of USDA dietary recommendations), potassium, vitamins A and C, and iron.
  • Pumpkin seeds contain a wide variety of antioxidant phytonutrients and health-supportive phytosterols. Pumpkin seeds are a very good source of phosphorus, magnesium, manganese and copper, and they are a good source of zinc, iron, and protein.
 Sources: The World’s Healthiest Foods (


#EatWorthy Spring Pesto made with Red Radish Green Tops

  • Yield: 3/4 cup
  • Prep: 10 mins


1/2 cup of pumpkin seeds
2 cups of fresh red radish green tops (a bunch of radish will typically have 2-4 cups)
1 small handful of basil, fresh
2 medium garlic cloves, fresh
2 tbsp extra virgin olive oil (or 1/2 avocado)
1/4 tsp sea salt
2 tbsp lemon juice
1-2 tbsp nutritional yeast


  • Food processor, of any size
  • (optional) Salad spinner


  1. Rinse the red radish greens and dry them completely. Use a salad spinner if you have one. If not, dry the greens with paper towels. Set aside.
  2. Add the pumpkin seeds to the food processor, and process until a nutty flour results.
  3. Add the red radish greens to the pumpkin seeds, along with the basil, garlic, and sea salt. Process until the greens are completely broken down.
  4. Add the olive oil (or avocado), sea salt, lemon juice, and nutritional yeast. Process until the pesto has a moderately chunky texture (as shown in the above pesto picture).
  5. Taste and add additional sea salt if needed.


Store in an air-tight mason jar in the refrigerator. Will keep for one month.

Share this recipe with your friends <3 <3





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