There's more to a radish

My father, the most gourmet cook in our family, is pretty keen to get cooking with radish greens. Hey, the nettles were good, so we might as well keep expanding our repertoire of unlikely green things to put on the dinner plate. He came across a recipe for radish leaf pesto, so from one blog to another, here it is:

- 2 large handfuls of good-looking radish leaves, stems removed
- 30 grams (1 ounce) hard cheese, such as pecorino or parmesan, grated or shaved using a vegetable peeler
- 30 grams (1 ounce) nuts, such as pistachios, almonds, or pinenuts (avoid walnuts, which make the end result too bitter in my opinion)
- 1 clove garlic, germ removed, cut in four- a short ribbon of lemon zest cut thinly from an organic lemon with a vegetable peeler (optional)
- 2 tablespoons olive oil, plus more to get the consistency you like- salt, pepper, ground chili pepper

Put all the ingredients in a food processor or blender, and process in short pulses until smooth. You will likely have to scrape down the sides of the bowl once or twice. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. (This can also be done with a mortar and pestle; it's great for your karma and your triceps.)
Taste, adjust the seasoning, and pack into an airtight container (I use a recycled glass jar). Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.

from http://www.chocolateandzucchini.com/
for a lot more great reading about radish tops, click on http://chocolateandzucchini.com/archives/2009/05/radish_leaf_pesto.php#more