Ingredients:

  • 2 cups (60g) fresh radish greens, firmly packed and washed
  • 1/2 cup (15g) fresh basil leaves
  • 1 tbsp (3g) fresh lemon juice
  • 1/3 cup (45g) pine nuts or walnuts, lightly toasted
  • 2 cloves (6g) garlic, peeled and smashed
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1/2 cup (120ml) extra-virgin olive oil
  • 1/4 tsp (1.5g) kosher salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Rinse the radish tops thoroughly in a fine-mesh strainer under cold water. Pat them dry with a paper towel to remove excess moisture and remove any thick, woody stems, keeping only the tender leaves and thin stems.
  2. Place the toasted nuts and smashed garlic cloves into the food processor. Pulse several times until the mixture looks like coarse sand.
  3. Add the radish greens, basil, Parmesan, and lemon juice to the processor and pulse until the greens are finely chopped.
  4. While the processor is running on low, slowly stream in the olive oil in a steady drizzle. Continue blending just until the mixture is cohesive and velvety.
  5. Stir in the salt and black pepper by hand.