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Radish Green Pesto with Chives is the perfect recipe for spring and summer meals! Topped on sauteed radishes it makes the perfect side dish! Are radish greens edible? Absolutely yes!
Are Radish Greens Edible?
Save those radish leaves! The leftover greens make an excellent pesto to coat these sautéed radishes. With the leftover pesto, the options are endless. Toss it in your favorite pasta, salad dressing, or marinade for your favorite meats or vegetables.
Nutrition Profile
You may have seen radishes in salads or as a beautiful flower garnish at restaurants. Or, maybe as the vegetable favorite on the TV. show Fraggle Rock (I am an early 80's baby). These pink and plump root vegetables are also delicious on their own as a side dish!
Rich in Vitamin C, folate, and fiber, they also add a peppery taste and crunchy texture! This makes them a great addition to salads, pasta dishes, and even omelets! Better yet, try them on their own with your favorite herbs and spices like I did for these sauteed radishes! Want even more ideas? Check out The Kitchn for more delicious ideas and recipes using radishes!
If you are not a pesto fan, skip the pesto and keep it simple. These buttery sauteed radishes are just as tasty with chives and feta. For a vegan-preferred diet, substitute olive oil for the butter and replace the feta with a dairy alternative or nuts for a protein source.
Radish Green Pesto with Sauteed Radishes
Radishes Green Pesto topped with sauteed radishes is the perfect recipe for saving those leftover radish greens!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Saute
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 bunches of radishes, quartered, stemmed, and leaves set aside
- ½ red onion, finely chopped
- One tablespoon of unsalted butter or olive oil
- 2 tablespoons fresh chives, chopped
- ¼ cup crumbled feta cheese
- Pesto Ingredients:
- 2 cups radish leaves, rinsed and cleaned
- 2 cloves garlic
- ¼ cup olive oil
- ¼ cup walnuts, raw (or other nuts of your choice)
- Pinch of red pepper flakes, optional
Instructions
- Prior to cooking the radishes, place all of the pesto ingredients in a blender or food processor.
- Process until a smooth consistency is achieved. Make sure to slowly pour in the olive oil while blending to evenly emulsify. Set the pesto mixture aside.
- In a large pan, melt the butter on medium high heat. Add the radishes and onion, sautee for 5-7 minutes until radishes are lightly browned. Remove from heat and set aside.
- In a large mixing bowl, toss the radishes with ½ cup pesto mixture at a time until evenly coated. (You will likely have extra pesto).
- Evenly distribute the coated radishes to plates and top with the feta cheese and chives.
Notes
If you don't have enough radish greens, you can add spinach, kale, or other leafy greens of your choice.
Nutrition
- Serving Size: 1 cup
