Wash and stem radish tops and discard any discolored leaves. Place in salad spinner and spin until dry.
Place radish greens, pine nuts, parmesan cheese garlic and lemon juice into a food processor and pulse until chopped fine.
Slowly drizzle olive oil into food processor while pulsing until everything emulsifies into a thick paste.
Use as you would any traditional pesto.
Notes
Store in a clean glass jar in the fridge with a layer of oil to protect the greens from browning. If you do not have enough radsh greens to equal 3 cups, you can use spinach in combination with those you do have.