The last of the radish are coming out of my garden. After I tossed radish leaves in the yard for the chickens, I wondered if radish leaves were edible for people. They’re good enough for chickens, right? A quick Google search and yes, they are edible. In fact, radish greens are high in both fiber and protein Three ounces of radish greens serve up:
- Vitamin A (280% recommended daily value)
- Vitamin C (173% of recommended daily value)
- Calcium (20% recommended daily value)
- Iron (13% recommended daily value)
The next harvest of radish, I made pesto with my regular pesto recipe, but exchanged the basil with radish leaves.
I tossed the fresh pesto with spaghetti and added leftover sliced grilled chicken. My husband liked the idea that I discovered a previously unknown food in the garden. After his first few bites he said, “this is an interesting experience.”
Now what does that mean? Really?
We rate meals in our house with the question, “Is this a make again?” Radish leaf pesto pasta is definitely a make again. Give it a try!
Radish Green Pesto
2 tightly packed cups of well cleaned, roughly chopped radish greens
- 2 cloves garlic
- ½ cup extra-virgin olive oil (maybe more, maybe less based on consistency)
- ½ cup freshly grated Parmesan cheese
- ¼ cup pine nuts, toasted
Place all of the ingredients in a blender or food processor; puree. Serve over pasta, hot or at room temperature. It’s also good on vegetables and pizza.
How do you use radish greens?