How long does it take to make Spicy Radish Microgreens Pesto Pasta?
This recipe takes approximately 25 min total.
25 min
· Serves 2
· Updated March 6, 2026
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Radish microgreens are best added fresh as a finishing ingredient. This unique pesto pasta uses radish microgreens for a spicy twist on a classic dish, inspired by Nightcap's creative menu.
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.
200g pasta of choice (spaghetti or penne)
1 cup radish microgreens
1/4 cup walnuts, toasted
1/4 cup Parmesan cheese, grated
2 cloves garlic, minced
1/4 cup olive oil
Salt and pepper to taste
Optional: Extra radish microgreens for garnish
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, salt, and pepper. Blend until smooth.
Toss the cooked pasta with the radish pesto until well coated.
Adjust seasoning as needed, and add a splash of reserved pasta water for creaminess if desired.
Serve hot, garnished with extra radish microgreens.
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