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.