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Zero-waste cooking helps reduce food waste and control our expenses. This eco-responsible routine is very easy to set up: buy in bulk, use a gourd, make preserves or cook the peelings. Radish leaf pesto is a perfect example of this latter practice. Express recipe ultra simple to make, it makes it possible to obtain a delicious pesto to taste on toast, to accompany pasta or garnish a tart base. Thanks to Julie and Martin for the recipe!

fleurs de sureau et citron

Recipe for 1 glass jar (30cl)

Prep time 5 minutes



  • 1 bunch of radishes

  • 1 cup of almonds, hazelnuts or walnuts (about fifteen nuts)

  • 2 tbsp grated parmesan

  • 2 clove garlic

  • olive oil

  • salt

  • ground pepper


  1. Wash the radish tops and spin them

  2. Chop the garlic leaves and cloves in a chopper or blender

  3. Add the parmesan and pour in the olive oil until the pesto is obtained

  4. salt and pepper

  5. Pour into a glass jar with a lid

eau de sureau

Notes et suggestions

The pesto will keep in the fridge for about a week. You can add 4/5 basil leaves to the pesto. You can replace the radish fades with carrot fades or Swiss chard leaves.

cover pic © aflavorjournal

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