Wash the radish greens and pat dry. Chop into small pieces

Slice the radishes into rounds.

Place the raw almonds in a naked frying pan over medium heat and roast until golden and fragrant.

Add the chopped radish leaves, garlic cloves, toasted almonds and cheese to a food processor or blender. Add the olive oil and puree.

Season with kosher salt and freshly ground black pepper and set aside.

Rinse and peel the potatoes. Grate the peeled potatoes into a bowl.

Peel the onion and dice into small pieces. Mix the potatoes and onion together.

Mix in the eggs and sprinkle in the flour.

Season with kosher salt and freshly ground pepper and combine thoroughly.

Divide the mixture into 8 portions and flatten into pancakes. Squeeze the liquid out of each pancake.

Heat a layer of the clarified butter in a large skillet. Place a platter by the stove.

Add the potato pancakes to the pan. If bits of the pancake scatter around the pan, use a spatula to scrape everything back into a pancake shape and flatten with the spatula. You may have to do this a few times to keep the shape. I worked with one pancake at a time, using portions of the clarified butter for each. Fry the potato pancake on both sides until golden.

Remove the potato pancake from the pan and place on a platter. You can use the spatula but if the pancake seems too delicate, slide it onto the platter directly from the pan.

Top with the radish leaf pesto, garnish with sliced radishes and serve.