Optional: Toast the nuts in a dry skillet over medium heat until golden and fragrant
In a food processor or blender, combine the toasted nuts, garlic, and fresh radish greens
Pulse until the mixture is finely chopped
Drizzle in olive oil until the pesto reaches your desired consistency and blend again
Add grated Parmesan cheese, lemon juice, salt, and pepper to taste, and blend until reached desired texture
Store in an airtight container or put in ice cube trays to freeze and save for later (make sure you pop them out and bag them in an airtight container after they freeze)
