Radish Chips And Arugula Sunflower Pesto Is Your Spring Snack

If you're in the mood for a new type of snack, head to the local farmer's market and pick up fresh ingredients for this easy-to-make recipe.

Recipe From Eat Drink Shine by the Blissful Sisters, Jennifer, Jessica and Jill Emich

I feel like radishes are making a comeback in a world that’s celebrating local produce. They are blissfully easy to grow and mature quickly. Eating just-harvested radishes changed my perception of what once was for me a non-celebratory vegetable. The radish is back and ready for a party—serve them up with this arugula and sunflower pesto dipping sauce and you’re sure to start one.

This is a fantastic dairy-free and nut-free alternative to regular pesto. The arugula adds a nice spiciness to sandwiches and pastas. We also enjoy it as a dip for our Radish Chips and even raw veggies. Nutritional yeast is a deactivated yeast that contains a wide spectrum of B vitamins and trace minerals. It works great in dairy-free dishes because it adds a “cheesy” flavor.

Radish Chips



1 large bunch radishes, greens removed
2 Tbsp. extra-virgin olive oil
Sea salt


Preheat oven to 350 degrees. Wash and dry radishes thoroughly. Slice them with a mandoline or by hand. (Thinner slices will result in crunchier chips.) Toss with olive oil and salt. Arrange radish slices in a single layer on a baking sheet. Bake for 12–15 minutes, until crispy. Let cool on the pan. Serve with arugula sunflower pesto as a dipping sauce.

Arugula Sunflower Pesto



2 cloves garlic, peeled
3/4 cup shelled sunflower seeds, soaked overnight then drained and rinsed
1 bunch arugula
Juice of 1 lemon
1/4 cup nutritional yeast
1/2 cup extra-virgin olive oil
Sea salt to taste


Put garlic and sunflower seeds in a food processor and process for 2 minutes. Add arugula and lemon juice and process for 1 minute. Add nutritional yeast and pulse until fully incorporated. Slowly drizzle in olive oil while processing until the pesto is smooth. Season with sea salt. Serve immediately or store in a glass container. The pesto will keep in the refrigerator, covered tightly, for up to 5 days. Tailor the consistency to your liking. If you want it to be thinner, add 1 Tbsp. water at a time until it’s perfect for you.

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