Vegan Radish Leaf Pesto

Radish leaves are unfairly discarded by many cooks. But the leaves contain more nutrients than the radish itself. They are packed with iron, calcium, folic acid, vitamin C, vitamin A, thiamine, and phosphorous.

Due to their antibacterial properties, radish leaves decrease swelling and inflammation. They detoxify the body by flushing out toxins. Radish leaves help prevent diabetes by lowering blood sugar. Radish leaf juice is a natural diuretic which helps dissolves stones and clears the urinary bladder.

So, don’t toss those radish leaves – eat them instead for your health!

Vegan Radish Leaf Pesto

Yields About 1 Cup
  • 2 large handfuls Radish Leaves, stems removed
  • 1/2 cup Raw Sunflower Seeds
  • 1 clove Garlic, roughly chopped
  • Zest from 1 Organic Lemon
  • Juice from 1/2 Lemon
  • 2-3 tablespoons Extra Virgin Olive Oil, or more as needed
  • Salt and Freshly Ground Black Pepper to taste
  1. Put the sunflower seeds in a dry skillet and roast over medium-low heat, stirring frequently, until golden, about 4 minutes. Transfer the seeds into a bowl to cool.
  2. Heat lightly 1 tablespoon olive oil in a large sauté pan over medium heat. Add the radish leaves and cook until they just wilt, about 2 minutes. Let them cool.
  3. Combine all the ingredients in a food processor or blender, and process the mixture in short pulses until smooth. Scrape down the sides of the bowl as needed.
  4. Slowly add the olive oil as you pulse the processor on and off. Process until you get the desired consistency.
  5. Season with salt and pepper to taste.
  6. Pesto can be stored in an airtight container in a fridge for several days.

About Larisa Litvin

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