Daikon Radish & Celery Pesto With Plant-based Parmesan


Happy World Vegan Day! I’m sharing this recipe post in celebration of plant-based REAL foods – the only high vibe food that can truly sustain & nourish your insides & outsides every. single. day. while helping you to feel fine. Even though I’m not vegan, I eat largely plants, veggies & fruits on the daily + I passionately promote this way of eating in my role as a professional Natural Foods Chef.

If you’ve been going heavy on the animal-based products lately, let this post inspire you to factor in more plants and veggies! After all, there are SO many things you can do with them – case & point: my dinner tonight:

Daikon Radish in a Nut-Free Celery Pesto, topped with Dairy-Free/Nut-free Parmesan, Nigella seeds & Basil or Cilantro
For 1-2 servings
Recipe type: Main Meals
  • ½ long white daikon radish, spiralized
  • 3 tbs raw pumpkin seeds
  • ½ cup celery leaves, washed & dried
  • ½ cup spinach leaves, washed & dried
  • ¼ cup basil (or cilantro) leaves, washed & dried
  • ½ small garlic clove (or more, up to you!) grated or crushed
  • 5 tbs extra virgin olive oil
  • pinch sea salt

    Plant-based Parmesean
    You need:
  • ½ cup hemp seeds
  • ¼ cup nutritional yeast flakes
  • Pinch sea salt
  1. Combine everything into a food processor & blitz until smooth.
  2. Pour over the top of daikon noodles & leave, covered, to marinate for up to 1 hour.
  3. Serve topped with my….

    Plant-based Parmesean
  4. Combine all ingredients in a spice/coffee grinder or food processor.
  5. Blitz until it becomes powdery & parmesan-like. Top food and enjoy!!


So easy, so tasty, so affordable, so…give this a go ASAP!



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