This turnip greens pesto is garlicky and spicy, simple to make, and is a great no cook pasta sauce for summer nights. A turnip greens recipe that is no cook and so simple! If you are wondering what to do with the tops of the turnips that you got from a veggie or local CSA box then look no further!
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This Turnip Green Pesto Is:
- Packed with flavor!
- Bright
- Bold
- Slightly spicy
- Fresh
- Raw vegan, gluten free, paleo friendly, whole30 approved!
Whats In This Turnip Green Pesto?
- Fresh Turnip Greens: when our turnips are ready to harvest, I save the tops, wash the greens, and love cooking with them. This no waste recipe is a great way to eat turnip greens!
- Basil: Traditional in Italian pesto, the fresh basil adds a kick and complexity that pairs really well with the mustard greens.
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Walnuts: because YUM in this pesto. I stocked up a few bags of these Amazon-brand walnuts which are super cheap and a great value for the quality.
- Olive Oil: I like to use this delicious Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Black Pepper: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. This pepper is the same price is buying pre-ground, and has a million times more flavor! I use these really great tellicherry peppercorns, which I would definitely recommend.
A No-Cook Turnip Tops Recipe That’s Perfect for Summer
This no-cook turnip green pesto is a quick and simple recipe. I love a good no-cook recipe for those days when I’m not feeling like standing around the stove, or for summer nights when it’s too hot to cook. I have a whole collection of recipes that require zero cooking at all, check them out here! This turnip pesto comes together in about 10 minutes, and doesn’t require the stove or microwave to make. Just some fresh greens, a few pantry staple ingredients and you have a healthy meal ready in no time. And very little to clean up afterwards… an added bonus!
How Do I Make This Pesto with Turnip Greens?
- In a food processor add the turnip greens, basil, garlic, almonds, and salt.
- Pulse a few times, then turn the food processor on low and steam in the olive oil. Stop, and check the consistency, adding more olive oil if needed.
- Toss with fresh pasta, use pesto as a sauce on homemade pizza, or enjoy pesto as a dip for vegetables or bread
Can I Eat Turnip Greens?
Dietary Modifications
So, this pesto is already vegan, gluten free, whole30, and paleo friendly! Traditionally pesto recipes use cheese, which I opted to leave out of this for a dairy free version. But if you aren’t vegan or dairy-free then I would recommended adding a big scoop of freshly grated parmesan in the sauce or to top your pasta before serving.
A Few Ways to Enjoy Pesto
- Toss with cooked pasta for a delicious dinner
- Add to Garlic Lovers Garlic Bread
- Use pesto as a pizza sauce, or top your pizza with a drizzle
- Mix a scoop into risotto for a delicious pesto risotto
- Make pesto soup, which combines fresh vegetables, beans, noodles, and pesto in the broth
Get the Same Ingredients I Use For My Turnip Greens Pesto Recipe!
As always, if you make this turnip greens pesto be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Turnip Greens Pesto (Vegan, Gluten Free)
Equipment
- Blender or Food Processor
Ingredients
- 2 cups turnip greens washed and loosely chopped
- 1 cup fresh basil
- 6 cloves garlic
- 1/2 cup walnuts
- 1/2 teaspoon Himalayan sea salt
- 1/2 cup olive oil plus more if needed
Instructions
- In a food processor add the turnip greens, basil, garlic, almonds, and salt. Pulse a few times, then turn the food processor on low and steam in the olive oil. Stop, and check the consistency, adding more olive oil if needed.
- Toss with fresh pasta, use pesto as a sauce on homemade pizza, or enjoy pesto as a dip for vegetables or bread.
Nutrition
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This is one no waste turnip recipes you’ll love!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
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There’s no way that calorie count is even close to accurate if this serves four.
Hello Heidi – I think you’re right… my recipe plug-in automatically assigns nutrition information, and I just edited it so the count should be correct now! Again, it does depend on the exact ingredients you use, but it should be roughly 350 calories for 1/4 of the recipe. Thanks for letting me know!