How long does it take to make Radish Microgreen Pesto Pasta with Lemon?
This recipe takes approximately 20 min total.
20 min
· Serves 2
· Updated March 8, 2026
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Radish microgreens are best added fresh as a finishing ingredient. A fresh take on classic pesto, this pasta dish features radish microgreens for a zesty flavor and vibrant color.
This recipe takes approximately 20 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.
200 grams pasta of choice (spaghetti, penne, etc.)
1 cup radish microgreens
1/2 cup walnuts
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup olive oil
Juice of 1 lemon
Salt and pepper to taste
Cook the pasta according to package instructions until al dente, then drain and set aside.
In a food processor, combine radish microgreens, walnuts, Parmesan cheese, garlic, olive oil, lemon juice, salt, and pepper.
Blend until smooth, adding more olive oil if needed to reach desired consistency.
Toss the cooked pasta with the radish microgreen pesto until evenly coated.
Serve immediately, garnished with extra radish microgreens and Parmesan if desired.
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