Makes about 2 cups pesto.
Radish tops from 2–3 bunches of radishes
1 ounce romano cheese or 2 ounces toasted shelled sunflower seeds
¼ cup oil of your choice
1–3 teaspoons lemon juice, to taste
Salt and pepper, to taste
Wash the tops well, removing any leaves that are yellowing or slimy. Shake off excess water, but the leaves don’t have to be bone dry.
Put the greens into a food processor or blender and process until the greens are finely chopped. Add the cheese or nuts and drizzle in the oil, continuing to process, until the mixture forms a smooth paste. Add a little water if the pesto feels too thick. Taste and add acid and salt and pepper to taste.