Cooking radish leaves

I love radishes and I always associate them with spring time. Radishes are often the first spring vegetable that are ready to eat.

Radishes mature quickly and they are easy to grow. My balcony radishes are not ready to harvest yet and I was delighted to see them back at Temple Bar Market yesterday – McNally Family Farm, of course!

I love radishes in salad or just with sourdough bread (1) and butter but radish leaves are also edible and very tasty! While basil can be difficult to grow in Ireland, I would like to share my radish leaves pesto recipe.


  • A bunch of radish (leaves)
  • 30 gr. of almonds
  • 40gr. of parmesan cheese
  • 4 cooking spoons of olive oil
  • 2 cooking spoons of rapeseed oil
  • 1 clove of garlic

Separate the radish leaves from the bulbs. Rinse and dry them. Put the almonds and the garlic clove  in a food processor and process until smooth. Add the radish leaves, parmesan cheese and oils before processing again. Et voila…

I like making thick pesto but if you wish to make it thiner you can just add more oil. Pour your pesto into a jar and add a little bit of olive oil at the top before putting it in the fridge – Olive oil will help keep it longer as it creates a protective barrier.

Need more radish leaves’ recipes? The Radish leaves soup is also one of my favourites. You can also use radish leaves to make your vegetable lasagna – replacing spinach by radish leaves.

And you, do you any radish leaves recipes?


(1) If you are looking for nice sourdough bread in Dublin, there are three places that I would recommend: Le Levain; Il Valentino and the Paris Bakery.


About elleadi

I am a 28 year old lady blogging on what I like the most: Fashion & Beauty, Food, DIY and gardenning – always keeping an eco-minded angle. I have started this blog to share my experience of living a greener life in Dublin, Ireland. I post on my green living tips and favourite green shops and restaurants. I believe that little things can make a big difference…
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3 Responses to Cooking radish leaves

  1. Love radishes but have never tried the leaves. Will now!

  2. Pingback: Cooking Radish Leaves (2): Radish leaves and feta cheese quiche | naturellementbio

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