How long does it take to make Radish Microgreen Pesto Pasta?
This recipe takes approximately 25 min total.
25 min
· Serves 2
· Updated February 21, 2026
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Radish microgreens are best added fresh as a finishing ingredient. A quick and unique twist on classic pesto, this radish microgreen version adds vibrant color and a peppery flavor to your pasta dish.
This recipe takes approximately 25 min total.
Radish microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
8 oz pasta of choice (spaghetti or penne)
1 cup radish microgreens
1/4 cup pine nuts
1/2 cup grated Parmesan cheese
2 cloves garlic
1/2 cup olive oil
Salt and pepper to taste
Fresh radish slices for garnish
Cook the pasta according to package instructions until al dente, then drain and set aside.
In a food processor, combine radish microgreens, pine nuts, Parmesan cheese, and garlic; pulse until finely chopped.
With the processor running, slowly drizzle in olive oil until the mixture is smooth and creamy, then season with salt and pepper.
Toss the cooked pasta with the radish microgreen pesto until well-coated.
Serve warm, garnished with fresh radish slices for an extra pop of flavor and presentation.
Radish microgreens, including Rambo and daikon varieties, are known for their peppery flavor and vivid color contrast. They are commonly studied among spicy brassica microgreens for their antioxidant pigment content and culinary versatility as a plate garnish.
• Radish microgreens have been examined for anthocyanin content, particularly in red-pigmented varieties like Rambo Radish.
moderate evidence• Peppery heat intensity varies by variety, harvest timing, and growing conditions.
strong evidence• Raw finishing use of radish microgreens preserves both color and flavor volatiles that degrade with cooking.
limited evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017