Wash radish tops: First, wash radish greens by cutting them from the stem and then soaking in a bowl of water. Remove from water and either dry by laying out flat or using a salad spinner.
Blend ingredients: Add washed and dried radish tops, pine nuts or seeds, and garlic cloves to a food processor and pulse until finely chopped. Slowly add in oil and continue pulsing until well combined, but not completely smooth.
Add cheese and spices to taste: Next, add cheese, salt, and pepper and pulse a few more times until combined. Taste the pesto and add more if needed to desired taste.
How to serve: Use pesto as a sauce with your favorite pasta, mixed into your favorite vegetable soup, or even as a dip with fresh vegetable crudités.
Notes
Nuts and seeds? Traditional pesto sauce uses pine nuts, but any nut or seeds will be delicious in this pesto. We used pumpkin seeds in this recipe (as shown in the accompanying photos) to make this pesto nut-free.
Make it vegan: Make this pesto recipe vegan by using dairy-free parmesan cheese or nutritional yeast.
Prep Ahead: Make this simple pesto up to 2-3 days before serving, or freeze until ready to use.
Leftovers and Storage: Leftover pesto should be stored in an airtight container in the refrigerator for up to four days, and in the freezer for up to 2 months (possibly longer).
Nutrition notes: This recipe made as written (with vegan cheese and seeds) is plant-based, gluten-free, and nut-free. It is a good source of vitamin C, plant-based protein, and fiber.