If you are not going to be using your radish greens straight away then pop them in the fridge as they tend to wilt quickly when separated from the root. If you're using the greens in other salads, try placing them in cold water to give them a refreshing boost and bring them back to life. Now for the pesto! Blitz in a either a small food processor or high speed blender: 1 cup radish tops 1-2 cloves minced garlic ½ tablespoon fresh lemon juice  2 tablespoons slightly crushed nuts (pine nuts, almonds, macadamias)  2 tablespoons freshly grated Parmesan or Pecorino 3 tablespoons or more extra virgin olive oil Salt and pepper to taste  Pop it in a glass jar or container and store in the fridge. It should keep for 3-4 days and it is great on chicken, fish, or stirred through pasta and rice dishes.