1 bunch Radish Tops, washed thoroughly
1 bunch Arugula
1 handful Basil leaves
1 handful Parsley leaves
1 handful Nuts – Pine Nuts, Walnuts, Almonds or Cashews, optional
1-2 cloves Garlic, smashed
3 tablespoons or more grated cheese – Parmesan, Pecorino, Grana Padano
Salt and Pepper
Wash all herbs thoroughly and place in food processor or blender. Herbs are relatively interchangeable, if you don’t have arugula or are using as the base of the salad, increase the amount of basil or parsley to compensate and adjust the flavor to your needs. Process on high until greens become coarsely chopped.
Toast nuts in pan or oven if using. Rough chop and place with greens. Add garlic as well. Process again on high until paste begins to form.
Begin with a ¼ cup of olive oil and drizzle slowly while processing on low.
Add grated cheese and salt and pepper to taste. Process on low until combined.
Drizzle more olive oil while processing on low until you achieve desired consistency.
Store in a mason jar in the refrigerator or freezer. Cover the top of the pesto with olive oil to prevent browning.