Potatoes with radish leaf pesto

Boil the potatoes for about half an hour in salted water.

Meanwhile, blend the washed, dried, and chopped radish leaves with the spring onion, capers, and anchovy (after desalinating them), adding oil in a thin stream to make the mixture creamy; finally, stir in the grated pecorino cheese.

Drain the potatoes, peel them while still hot, mash them with a fork, and season them with the pesto.

The pesto prepared this way can also be used to dress pasta and is excellent spread on toasted bread crusts.