In a jar, slightly wider than an immersion blender, place 1 garlic clove, ½ tsp rock salt, 3 cups fresh radish tops (discard any yellowing or limp leaves), and 3 tbsp pistachio. Blend, scraping the inside of the blender to dislodge any pieces, and then blend again until the mixture becomes fine.

Add 1/3 cup grated Parmesan & Pecorino (half and half) and blend again.

Drizzle in 80ml olive oil as you continue to blend.