Mince the garlic clove and combine in a small bowl with the lemon juice or vinegar. Allowing this mixture to marinate for a few minutes will mellow out some of the fiery, raw garlic taste.
Separate radish roots from the greens, and wash the greens thoroughly. Radish greens grow close to the earth, so they may be a little muddy.
Add the nuts or seeds to the bowl of a food processor and process until minced. Add the greens and process until thoroughly minced, scraping down the sides of the bowl as needed.
Add oil, the garlic mixture, salt and pepper and process until the mixture is smooth and emulsified. It will turn a slightly lighter shade of green. Add cheese and process to combine.
Serve tossed with hot pasta like a basil pesto, spread on a sandwich, topping grilled chicken, or use as a dip for chips or spring roots, like radishes or carrots.