Radish Leaf Pesto

For the first time I used Radish Leaves to make pesto. Yummy! The leaves have a natural peppery flavour to them… Joanne

4 cups radish leaves, packed (after washed and dried)
1/2 cup of sweet nuts (almonds) or sunflower seeds
1/3 cup olive oil
3 cloves garlic
1 Lemon juiced (and you could add some of the shredded skin if you like a more citrus flaour)
2 pinches of salt
1/2 cup of parmesean (but not necessary)

Blend together. Put into half up jars and freeze (note: pesto doesn’t can well because of the oil).

Enjoy!