Radish Top Pesto Pasta

This pesto can be made with many types of farmers market greens, including turnip tops, arugula, spinach, or kale. Try this pesto as a dip for raw vegetables or spread on fresh bread!

Servings: 4–6
Time: 20 minutes


  • 1 pound pasta, any type
  • salt for pasta water, plus more to taste
  • 1 bunch radishes with greens
  • 1 clove garlic, chopped
  • 1/4 cup walnuts (or use almonds, cashews, or pine nuts)
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons lemon juice
  • 1/3 cup + 1 tablespoon olive oil, divided
  • pepper to taste
  • feta or goat cheese, crumbled (optional)


  1. Fill a large pot with salted water and bring to a boil over high heat. Cook pasta according to directions. Drain and place in a large bowl.
  2. Separate radishes from greens. Wash and dry both. Roughly chop radish greens. Place greens, chopped garlic clove, walnuts, grated Parmesan, and lemon juice in a food processor. Process until a paste is formed. With the motor running slowly add 1/3 cup olive oil. Add more oil, if desired, to reach the desired consistency. Season pesto to taste with salt and pepper.
  3. Trim radishes and slice in half. If your radishes are very large, cut into quarters. Heat 1 tablespoon olive oil in a sauté pan over medium-high heat. Add radishes and cook, stirring or tossing occasionally, until softened and starting to brown, about 8 minutes. Season with salt and pepper.
  4. Stir together cooked pasta and pesto and portion onto plates or bowls. Top with a spoonful of sautéed radishes and crumbled cheese, if desired.

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