Radish Wontons with Radish Greens Pesto

Rinse and pat dry the radish leaves, then put them in a food processor and add the garlic, olive oil, lemon juice, almonds, salt and Parmesan. Pulse until it reaches your desired consistency. Season with salt, to taste.

Slice the radishes thinly, and crumble the goat cheese.

Put the stack of wontons on your work surface. Lay down a single wrapper, put 1/2 teaspoon of the pesto in the middle, add one or two slices of radish, and a sprinkle of the cheese (about 1/2 teaspoon). Wet two adjacent edges of the wrapper (put a little water on your fingertip and wipe it across the edges), fold over the wrapper and seal well. Continue with remaining wrappers until filling is all used.

Heat 1/2 inch of canola oil in a heavy skillet over medium heat. When hot, add in as many wontons as you can fit with room for each to be turned. Fry for a minute or so, until golden brown on the bottom. Turn and fry the other side for a minute, or less. They will puff up when you fry the 2nd side, but will deflate when taken out of the hot pan. Drain on paper towels, and serve hot. Repeat frying the rest of the wontons.