I came across this recipe in May and saved it until I knew we'd get radishes in our CSA share.  I've always thrown away the leaves, and it has occurred to me more than once that it's very wasteful to do so.  Imagine my happiness when I came across a radish leaf pesto dish!  I trust the quality of Clotilde's recipes, so I expect this will be a winner. If you make it, please let us know how you liked it.

Radish Leaf Pesto

2 large handfuls of good-looking radish leaves, stems removed
30 grams (1 ounce) hard cheese, such as pecorino or parmesan, grated or shaved using a vegetable peeler
30 grams (1 ounce) nuts, such as pistachios, almonds, or pinenuts (avoid walnuts, which can make the end result too bitter)
1 clove garlic, germ removed, cut in four
a short ribbon of lemon zest cut thinly from an organic lemon with a vegetable peeler (optional)
2 tablespoons olive oil, plus more to get the consistency you like
salt, pepper, ground chili pepper

Put all the ingredients in a food processor or blender or mini-chopper, and process in short pulses until smooth. You will likely have to scrape down the sides of the bowl once or twice. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. (This can also be done with a mortar and pestle.)

Taste, adjust the seasoning, and pack into an airtight container. Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.