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Katie’s Radish Top Pesto

Katie Wheaton


Serves: 1 small jar

Prep time: 5 mins

Cook time: 5 mins


70g radish tops (1 large bunch), washed and drained

1 cup (50g) fresh spinach

1/2 clove garlic, minced

1/4 cup (30g) sunflower seeds, dry roasted on a tray for 5-10 minutes in the oven at 180C/gas 4.

3 tbsp olive oil

1 tbsp lemon juice or apple cider vinegar

Salt and pepper, to taste

Lemon zest (1/4 lemon)

Veg Portions / Serving: 1


Kitchen Ninja

Using the radish tops is a great way to reduce food waste, plus they’re a power house of nutritious value – radish greens are rich in gut supporting fibre and many nutrients including vitamin C, vitamin A, magnesium, calcium, iron, and phosphorus.


Place all ingredients into a food processor and blend until smooth or pulse blend for a more textured pesto.

Place in a sealed jar and store for up to a week in the refrigerator.

Kids in the kitchen:

Help kids to make this all themselves. Roast the sunflower seeds for them and get the ingredients together. They can wash the radish tops and spinach, add all the ingredients to the blender and push the button until it’s smooth enough.

Katie Wheaton

Katie is a Nutrition trained Chef, and part of the Sustainable Kitchen Consultants team of Chefs, who are passionate about creating planet-friendly food that is good for people and planet.

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