Radish Microgreens Pesto Recipe
Pesto can be made from almost any microgreens – basil, parsley, kale, or even arugula. Yet trust me, all of these fade into the background once you try pesto made with radish microgreens. Their natural peppery sharpness, combined with creamy cashews, a hint of chili flakes, and fresh lemon zest, transforms into something truly special. You can experiment with different radish varieties — like the striking purple-stemmed Red Rambo — to change the color of your pesto. For a milder twist, substitute part of the radish microgreens with kale or parsley microgreens. Tossed with pasta it turns into the fastest gourmet dinner you could imagine.
Ingredients:
(Makes 1 jar, approx. 300 ml)
- 2 generous handfuls of fresh Radish Microgreens (about 2 packed cups)
- ½ cup raw cashews (or walnuts for a deeper flavor)
- ¼ – ⅓ cup vegetable oil (such as grapeseed or rice bran oil)
- Zest of 1 lemon
- ¼ teaspoon chili flakes (adjust to taste)
- 2 tablespoons nutritional yeast
- Salt and freshly ground black pepper, to taste
[product id="46, 170"]
Instructions:
- Prepare the microgreens: Rinse radish microgreens if necessary, pat dry thoroughly, and chop into smaller pieces for easier blending.
- Blend the base: In a blender or mortar, combine radish microgreens, cashews, lemon zest, chili flakes, and nutritional yeast. Process until a coarse paste forms.
Add the oil: Slowly drizzle in oil while blending until you reach a smooth, creamy consistency. - Season: Taste and adjust with salt and pepper. Add more chili flakes or lemon zest if you prefer extra heat or freshness.
- Store: Transfer to a clean jar. Keep refrigerated and consume within 5–7 days.
Pesto Pasta ⬇️
Serving Suggestions:
Radish microgreens pesto adds a lively, peppery kick to many dishes. Try spreading it on warm bread for a simple snack, or stir it into pasta for a quick yet refined dinner. It also makes a flavorful dip for vegetables and crackers, and a spoonful can instantly elevate salads, grain bowls, or roasted dishes.
And don’t stop with radish — this recipe works beautifully with other microgreens too. Kale microgreens bring a nutty depth, basil adds a classic Mediterranean aroma, and parsley delivers a fresh, herbal brightness. Each variation gives the pesto its own unique character and color, so you can experiment according to your taste.
Looking for more ideas on how to bring microgreens into your cooking? Check out our guide:
►How to Use Microgreens and Sprouts in the Kitchen
[product id="12, 40"]
FAQ about Radish Microgreens Pesto
Can I use other nuts instead of cashews?
Yes! Walnuts or almonds work well and give the pesto a deeper, earthier flavor. For a lighter, creamier version, stick with cashews.
Can I freeze radish microgreens pesto?
Absolutely. Freeze it in small portions (for example, in ice cube trays) and thaw as needed. The flavor stays vibrant, though the texture may become slightly softer after thawing.
Do I have to use only radish microgreens?
Not at all. Kale, basil, or parsley microgreens also make excellent pesto bases. You can even mix them with radish to balance spiciness and create new flavor combinations.
What kind of oil is best for this pesto?
Neutral oils such as grapeseed or rice bran oil allow the flavor of the microgreens to shine. Olive oil can also be used if you prefer a more traditional, robust taste.