Radish greens are an unprized gem, often seen as the unusable trimmings from their rosy red, spicy roots. But in fact, they offer a wealth of vitamins and antioxidants, and can be cooked like spinach, kale, and other familiar cooking greens, or incorporated into sauces and spreads like this spritely pesto. Spring radishes are my favorite, as they’re among the first vegetables to surface and usually appear when garlic scapes are harvested as well. The combination of the two in this recipe creates a rich, luxurious pesto that everyone will love. Toss with brown rice pasta, drizzle over grilled or roasted vegetables, or spread on bread for a sandwich.