Radish Tops & Dill Pesto

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Radish Tops & Dill Pesto

Recipe by Pebble FertilityCourse: Breakfast & Smoothies
Makesapprox 500g pesto
Prep time




  • 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

  • Salt


  • Wash the spinach, the dill and the radish tops and dry them.
  • 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.
  • 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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