1 1/2 lb red skin potatoes, diced
1 bunch radishes, greens attached
1 clove garlic
1/4 cup toasted pinenuts
3 tablespoons grated Parmesan
2 tablespoons olive oil
Halve and slice the radishes. Place the greens, nuts, shallot, garlic, oil, cheese, salt and pepper in a blender or food processor. Pulse until smooth. Boil the potatoes in salted water until fork-tender. Drain the potatoes. Toss the radishes and potatoes together. Drizzle with pesto, toss to evenly distribute.