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Radish Tops & Dill Pesto

Makes: approx. 500g pesto

Prep time: 15 min


1 large bunch of spinach leaves

1 small bunch of dill

1 small bunch of radish tops

2-3 garlic cloves

100ml extra virgin olive oil

100g cashew nuts

½ squeezed lemon juice

1/2 avocado



  1. Wash the spinach, the dill and the radish tops and dry them.
  2. Place all of the ingredients in a kitchen processor and blend. You may need to start with the half of the leaves first slowly adding the rest while it’s blending.
  3. Keep the pesto in an air-tight container in a fridge for up to 5 days. It can also be frozen.


Radish tops wilt quite quickly, so the best to make a pesto out of them on the first day. Use a smaller proportion of the radish tops compared to the spinach or any other herb you are using, as they taste strong and “grassy”.

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