Radish Microgreen Pesto

Yields: 1-2 cups


4 cups Radish Microgreens

3 Cloves Garlic (finely chopped)

Juice of ½ a lemon

½ cup Almonds (sliced or slivered), Macadamia Nuts or Pistachios (coarsely chopped) 

½ cup Parmesan Cheese (freshly grated)

⅓ cup Extra Virgin Olive Oil (plus more as needed)

Salt and Freshly Ground Black Pepper (to taste)


Combine the first 6 ingredients in a food processor or blender. Process until smooth, scraping down the sides as needed. Add extra olive oil for a thick sauce consistency if needed. Season to taste with salt and black pepper.

Recipe NotesIf planning to freeze, leave out the cheese and garlic and add when ready to serve.