Preheat oven to 425 degrees F. Cut greens from the roots, leaving a ½ inch sprig of greens on radishes and turnips. Set greens aside. Halve radishes and turnips (quarter if larger). In a large bowl, toss radishes, turnips, onions and green garlic with olive oil, salt, pepper, sage and thyme. Arrange on a baking sheet and roast 20-25 minutes, or until the edges are golden and the vegetable are tender.
Toast pumpkin seeds by putting in a pan and toasting in the oven or on the stove for 1 or 2 minutes.
Meanwhile, chop 3 bunches of the greens, enough to make 1 loosely packed cup. Place greens in a food processor with about ¼ cup olive oil, pinch of salt, lemon zest, lemon juice and pumpkin seeds. Pulse to combine. When ready it should be mostly smooth but still have some texture.
To serve, spoon pesto into a wide bowl and surround with roasted vegetables. Serve with a cold glass of 2016 Mediterranean Vineyards Albariño.