Radish Leaf Pesto with Almonds and Lemon

  • Preparation 10 MIN
  • Makes 1 ¼ cups (310 ml)
  • Freezes



  1. Wash and drain the radish leaves. Pat them very dry with a clean dishcloth. On a work surface, coarsely chop the leaves.
  2. In a blender or food processor, purée the leaves with the remaining ingredients until smooth. Season with salt and pepper. The radish leaf pesto will keep for 2 weeks in an airtight container in the refrigerator or 6 months in the freezer. Cover the surface of the pesto with a thin layer of oil to prevent oxidation.


Use the leaves of smaller radishes as they will be less bitter.

To help you with this recipe

RICARDO Mini Food Processor

A must-have appliance in the kitchen, this Mini Food Processor helps you chop vegetables, fruit, cheese, nuts and more in no time. Compact and lightweight, this mini food processor is perfect for everyday use, yet powerful enough to tackle ambitious recipes. From quick chops to sauces and salad dressings, this versatile appliance is sure to impress.

49.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.