FRIJE

Instructions

• 1.   Remove the stems from the radish tops after washing them.
• 2.   Peel the garlic, cut the clove into 4 pieces, and remove the germ.
• 3.   Put all the ingredients in the bowl of a food processor or blender, and pulse until you get a smooth paste. You may need to scrape down the sides occasionally.
  In a Companion, speeds 8 or 9 are perfect.
• 4.   Add oil and pulse again to achieve your preferred consistency. (The mixture can also be made using a mortar and pestle; it's better for karma and triceps.)
• 5.   Taste, adjust the seasoning, and pour into an airtight container, pressing it down firmly -- like a glass jar.

Notes & Suggestions

• It is possible to replace the 30g of pistachios (unroasted and unsalted) with almonds or pine nuts or other nuts (avoid walnuts, as they give a too bitter taste).
  
  Parmesan can be replaced with 30g of pecorino or other dry cheese, grated or shaved using a vegetable peeler.
  
  The pesto can be stored for a few days (a little longer if you cover the surface with a thin layer of oil). It can also be frozen in small portions in an ice cube tray.