Radish Top Pumpkin Seed Pesto

• 1 large clove of garlic
• 1/4 cup parmesan cheese
• 1/4 cup pumpkin seeds
• Leaves from 1-2 bunches of radishes, cleaned, with center ribs removed (approx. 6 cups of leaves)
• 1/2 teaspoon kosher salt
• Freshly ground black pepper to taste
• 1/3-1/2 cups olive oil

1. In a large food processer, pulse the garlic until finely chopped.
2. Add the next 5 ingredients and pulse until the ingredients have been finely chopped.
3. With the motor running, add the oil slowly, using enough to hear the pesto sloshing around easily (instead of thickly coating the sides); use your judgment on the amount of oil necessary.
4. When your pesto is done, test again for seasoning, adding more salt if necessary.
5. NOTES: This makes a peppery pesto, so be prepared for some bite!

clove of garlic, parmesan cheese, pumpkin seeds, bunches of radishes, kosher salt, freshly ground black pepper, olive oil

Taken from food52.com/recipes/28949-radish-top-pumpkin-seed-pesto (may not work)