Start by cutting or breaking off the radish tops, rinse them thoroughly under cold water, and gently pat them dry.

In a high-speed blender or food processor, combine the prepared radish tops, garlic cloves, pine nuts, shredded Parmesan, lemon juice, and a pinch of salt and pepper. Drizzle in the olive oil as you blend.

Check the texture; if too thick, add more olive oil or a splash of water and blend again until creamy.

Transfer the pesto to a clean Mason jar. It can be enjoyed fresh or stored in an airtight container in the fridge for up to two weeks.