Radish And Basil Pesto

• 1 cup packed, fresh radish greens, well washed and dried
• 1 cup packed, fresh basil leaves, well washed and dried
• 2 cloves garlic, peeled and roughly chopped
• 1/4 cup marcona almonds, roughly chopped
• 1/4 cup EVOO (or more to taste)
• Juice of 1/2 lemon
• 1/4 cup feta cheese, finely grated using a micro-plane
• 3 radishes, finely minced
• 1 tablespoon finely minced fresh chive
• Kosher salt and black pepper to taste

1. Place the chopped garlic and almonds in the bowl of a small food processor with a pinch of salt and a few grindings of pepper and pulse until finely minced.
2. Add the radish and basil leaves, and process while pouring the EVOO through the feed tube, stopping as needed to scrape down the sides of the bowl. Continue until you have incorporated all of the oil, and the pesto has achieved the consistency you desire. Add a little more oil here if you wish.
3. Pour the pesto into a medium sized bowl, and mix in the lemon juice, and grated cheese. Slice the 3 radishes on a benriner (or mandoline), and then finely mince each slice. Add the radishes to the mix along with the chive.
4. Test for seasoning, adding more salt, pepper or lemon juice as desired. Spoon into an air-tight container just big enough to hold all the pesto, pour a thin layer of EVOO to coat the top, and store in your fridge for up to 3-4 days.

fresh basil, garlic, marcona almonds, evoo, lemon, feta cheese, radishes, fresh chive, kosher salt

Taken from food52.com/recipes/6674-radish-and-basil-pesto (may not work)