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Pasta with radish leaf pesto

With pine nuts and pistachio, so as not to waste

by Ada Parisi
5 min read
Pasta al pesto di foglie di ravanelli

Pasta with radish leaf pesto: A spring anti-waste and recycling recipe, easy and fast. And above all tasty, Why Radish Leaf Pesto Is Really Good, cool, with strong vegetal notes. Is’ Also perfect for dressing a cold pasta salad, also in combination with other ingredients. Radish leaves are usually discarded and it's a real shame: preparing this pesto, instead, We don't throw anything away. And it's super easy to prepare, as you see in VIDEO RECIPE on my YouTube channel. Similarly, you can use the leaves of turnips, both white and red. Also perfect for preparing tasty OMELETTES or FLANS WITH PHYLLO DOUGH AND MOZZARELLA.

Radish leaves: Properties and how to use them in the kitchen

Radish leaves, as opposed to fruits, are not spicy: have a very vegetal and pleasant taste. Their health properties are not to be underestimated: in fact they contain high amounts of flavonoids, with anti-oxidant power. They are also rich in vitamins and minerals such as iron, phosphorus, folic acid, calcium and vitamin C. They are also diuretic. So why throw them away? They are waste that deserve to be valued. Is’ but important to use them quickly, because they are highly perishable. You can keep them in the refrigerator for a day at most. Radish leaves can be safely eaten raw, for example adding them to salad. Or cooked: try to sauté them in extra virgin olive oil, salt and shallot or garlic and then use them to make a spring omelette. Or you can add them to mayonnaise, carefully chopped, to give it a fresher aroma.

Homemade pesti: a wild card

Radish leaf pesto is easy to make, has a fresh and very vegetable taste. If you omit Parmesan and Pecorino, Obviously, Radish leaf pesto is vegan. And it is also a way to remember that there is not only the very good PESTO ALLA GENOVESE but also many alternative pests. In practice, from almost any vegetable, leafy or not, you can get a delicious pesto. To try, For example,, the PEA AND PISTACHIO PESTO, The unusual pesto based on ANCHOVIES, CITRUS FRUITS AND PINE NUTS. Or three typical Sicilian pesto: the PESTO RED SUN-DRIED TOMATOES AND RICOTTA, the classic PISTACHIO PESTO GREEN BRONTE DOP or the PESTO ALLA TRAPANESE.

Pasta al pesto di foglie di ravanelli


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


the leaves of two bunches of radishes

30 grams pine nuts

40 grams of pistachios

20 grams of chopped pistachios

a clove of garlic

40 grams of pecorino sardo Dop

40 grams of Parmigiano Reggiano PDO

extra virgin olive oil

salt and pepper


The recipe for radish leaf pesto is very simple, as you see in VIDEO RECIPE on my YouTube channel. Obviously, if you want to prepare this recipe in a vegan key you will have to omit Parmesan and Pecorino.

First wash the radish leaves well: discard the yellowish or too leathery one. Remove the most fibrous stems, as you see in VIDEO RECIPE. Dry the leaves well and put them in the blender. Add a pinch of salt and pepper, pine nuts and pistachios and extra virgin olive oil. The quantity depends on your taste: must be enough to be able to emulsify the sauce. Normally for 2 bunches of leaves I use about 50 milliliters of extra virgin olive oil. Use a light fruity, so as not to cover the taste of pesto.

Blend the pesto according to your taste: more or less rustic. Once blended, Add chopped pistachios (better if lightly toasted), Parmesan and Pecorino. Mix well. Pour the pesto into the jars and cover the surface with a drizzle of extra virgin olive oil, so that the pesto does not change color. Close and refrigerate. In this way the radish leaf pesto will last 3-4 days at most.

When you prepare pasta, Put the pesto in a bowl and dilute it with a little of the pasta cooking water. You can add a little more extra virgin olive oil, or grated cheese. Or other ingredients that your imagination suggests: crispy raw ham, sautéed shrimp, bread crumbs fried, crumbled taralli. Bon appétit!

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Alexander April 16, 2023 - 12:57

Yummy!! Another fantastic recipe! .. thanks Ada :)

Ada Parisi April 16, 2023 - 21:54

Thank you for your attention! A hug, ADA


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