Recipes/ Snack

Radish Leaf Pesto

22/09/2015 (Last Updated: 11/05/2018)

Radish Leaf Pesto is a perfect party starter. Fresh, zingy and super moreish, it’s a great way to use up those leftover radish leaves and avoid waste. Mixed with your favourite oil, cheese and nuts, it couldn’t be easier to make your very own pesto at home. Just don’t blame us if it disappears in minutes.

Mushroom Dip and Radish Leaf Pesto - A perfect party starter, there were at least four packets of breadsticks consumed for these alone.

Pesto is one of our all-time favourite ingredients. We’re not ashamed to admit we’ve been known to carry a little jar of it around occasionally as we travel, since we know that all we need is a one packet of pasta, a teaspoon (or three) of our pesto paste and we’re set for dinner wherever we are.

We love pesto and the taste of basil, but being such an intense flavour it does tend to take over whatever you use it in. But did you know that pesto doesn’t have to be limited to just basil? You can make it with anything you have at hand, making it a great way to use up ingredients that might otherwise have been wasted.

Yep, you can make pesto out of just about anything you like, as long as you follow this one simple rule:

The Pesto Rule

The Pesto Rule: Get creative and pick a leaf, a nut, a cheese, garlic, oil and salt & pepper. Add quantities for each that suit your taste and voila - you've just created your own pesto.

Pick a leaf, a nut, and a cheese, add garlic, salt and pepper and mix to your heart’s content. Be sure to thoroughly taste test, add a bit more cheese or a little more oil if needed, and you’re good to go.

Don’t have fresh basil leaves? Why not substitute with radish leaves, beetroot leaves or rocket? Pine nuts too expensive? How about walnut or almond instead? You’re only limited by your tastebuds and imagination, so why not get creative and try something new?

It may take a little while to learn which leaf goes well with which nut, but we’re sure the flavour reward will be worth the journey. In the meantime, why not start with this delicious radish leaf pesto made for us by the lovely Matthieu (aka god chef of this juicy and tender Belgian Meatloaf and the most amazing mashed potatoes you’ll ever eat) and let us know how you go.


Mushroom and Pesto Dip - A perfect party starter, there were at least four packets of breadsticks consumed for these alone.

Radish Leaf Pesto

Pesto doesn't always have to be about basil. Here's a new take on an old classic, using radish leaves for a sharp and tangy flavour you won't be able to resist.
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Snack
Cuisine: Belgian
Calories: 123kcal
Author: Wandercooks


  • Radish leaves
  • Parmigiano cheese
  • Walnuts not too much
  • Black pepper and salt
  • Olive oil
  • Garlic


  • Blend all ingredients together in a food processor.
  • Taste test and add more of any ingredient you need until you're satisfied with the flavour.
  • Serve alongside crispy grissini breadsticks or your favourite crackers.


Spring time is the best time of year to make Radish Leaf Pesto. The leaves are at their tastiest at this time of year.


Calories: 123kcal
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks



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