Ingredients 2 cups radish leaves, washed with any woody stems removed 1 cup roasted unsalted almonds 1 clove of garlic, peeled 2-3 tablespoon extra virgin olive oil Salt and pepper to taste Optional: 35g grated Parmesan cheese Instructions Place all items except for salt and pepper in a blender or food processor and pulse until the desired consistency is reached. I like my pesto quite thick, so I start with 2 tablespoons of olive oil, knowing I can always add a third later if it is too thick (but it's much harder to fix a pesto that's too runny!). As you can see, I also like my pesto quite chunky, but if you like it smoother, keep pulsing. Check for seasoning and add salt and pepper as necessary. Store in the fridge in an airtight container, or freeze your pesto if you want to keep it for longer - it freezes beautifully.