Wash radish tops and tear up into the bowl of a food processor. Tear up fresh parsley into the bowl. Add lid and pulse 10 to 12 times to start to break down the greens.

Use a spatula to scrape down the sides of the bowl. Add garlic clove, pine nuts, zest from 1 lemon and juice from ½ the lemon into the bowl. Season with salt and pepper.

Replace lid and run on low, until ingredients are broken up and well combined, about 1 minute.

With food processor running on low, drizzle olive oil into the top until desired texture is reached. You’ll need between ¼ cup and ½ cup olive oil. Stop to scrape down sides, as needed.

You want the pesto to still hold some shape when you scoop it with a spoon, ensuring it’s not too liquefied or too much like a thick paste.

If you happen to add too much oil, pulse in another small handful of parsley to reach desired texture.