An unusual pesto for lovers of bitter greens. Substituting walnuts is not a good idea here. Radish leaves and walnuts both contain bitter compounds that are accentuated when used together.
2 c radish leaves, washed, large stems removed
1/4 – 1/2 c grated parmesan or pecorino cheese
2 T nuts, such as pine nuts, almonds, pistachios
1 clove garlic, chopped
a short ribbon lemon zest
2 T and up to 1/2 c extra-virgin olive oil
1/2 t chili powder, or to taste
salt and pepper, to taste
1. Put all ingredients in a food processor or blender and pulse until smooth. Start with the lesser amount of olive oil and add more to achieve the desired consistency. You’ll probably have to scrape down the sides of the work bowl more than once. Taste–adding more cheese, oil, seasonings as desired. To store or freeze, cover the surface with a layer of oil.