Wash the fresh radishes thoroughly and drain them well. Chop off the green leaves and stems. Don’t throw them away! Clean and trim the radishes and slice or chop or slice them up finely.
Combine the fresh or quark cheese, white wine vinegar and freshly chopped parsley. Season with a little pepper and salt to taste.
Place the cheese in the fridge to chill for 10 minutes. In the meantime make the radish leaf pesto. Place the fresh radish leaves in a clean blender. Blend the leaves. Then little by little add the olive oil and pulse alternately. Season with a pinch of pepper and salt.