I seemed to recall that the leaves are also edible, so on to the web to check out options.
I was stunned by the number of hits I got for radish tops. The most interesting of these was for pesto. It seems that the world is your oyster as far as ingredients for pesto is concerned.
Penny brought us back parmesan cheese from her last trip to Italy. I had bought Paul some pistachios at Christmas that have remained unopened. We have garlic and good quality olive oil.
So I am going to give this recipe a try, give or take...