Rinse and thoroughly dry the leaves. Juice the lemon and peel the garlic.
Add the leaves and remaining ingredients to a blender or food processor and process to your desired consistency.
Taste the pesto and adjust any of the flavors to your liking: lemon, garlic, parmesan, salt, etc. Enjoy!
Video
Notes
To avoid bitter pesto, it can help to first blend the ingredients without the oil, adding it towards the end (as the heat from the blades can cause the oil to become bitter.
Feel free to experiment with using a blend of greens. I like to start with a 50/50 blend, but you can tweak this to your liking.
Adjust the consistency/texture by how long you blend the mixture.
STORAGE INFO
Store: Store in an airtight container (I use a sterilized glass jar) in the refrigerator for 3-5 days. Covering it with a thin layer of oil will help prevent oxidization and keep it fresher.
Freeze: You can freeze it for 3-4 months in a Ziplock bag or individually portioned in an Ice-cube tray (transferred to a bag once frozen). Thaw at room temperature or pop a cube directly into sauces/warm pasta to thaw.
Check the blog post for more tips about radish greens and other recipes with them.