- Wash and drain the radish leaves. Pat them very dry with a clean dishcloth. On a work surface, coarsely chop the leaves.
- In a blender or food processor, purée the leaves with the remaining ingredients until smooth. Season with salt and pepper. The radish leaf pesto will keep for 2 weeks in an airtight container in the refrigerator or 6 months in the freezer. Cover the surface of the pesto with a thin layer of oil to prevent oxidation.
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