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Turnip Greens Pesto Recipe (Vegan, Gluten Free, Paleo, Whole30)

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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Pesto is a perfect turnip greens recipe to make with the leaft tops of your turnip roots.   We grew a huge crop of turnips in one of our garden beds this year, and got amazing fresh leafy greens from them as well.  The raw garlic in the pesto compliments the slightly spicy turnip greens, and combines to make a fantastic, simple, and quick summer sauce.  No cooking required and ready in 5 minutes. Its great over pasta, as a dip, or drizzled over pizza for that extra kick.

This Turnip Green Pesto Is:

  • Packed with flavor!
  • Bright
  • Bold
  • Slightly spicy
  • Fresh
  • Raw vegan, gluten free, paleo friendly, whole30 approved!

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Pesto is one of those staple sauces that we enjoy all year round!  In the summer our garden yields tons of turnip greens to use in pesto, but you can use any green you have on hand.  I like spinach, kale, beet greens, etc.  We love pesto stirred into pasta.  I also love to add a heaping scoop of pesto into my Pesto Risotto or use it as a main ingredient in my Soup Au Pistou!  Of all the fresh greens we’ve made in pesto, I gotta say that mustard greens rank at the top.

Whats In This Turnip Green Pesto?

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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!

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How Do I Make This Pesto with Turnip Greens?

  1. In a food processor add the turnip greens, basil, garlic, almonds, and salt.
  2. 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.
  3. Toss with fresh pasta, use pesto as a sauce on homemade pizza, or enjoy pesto as a dip for vegetables or bread

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Can I Eat Turnip Greens?

Absolutely! While there are tons of ways to cook turnip greens, this pesto has been our favorite method by far!  This greens recipe really compliments the fresh, bold, spicy flavor of the leaves. For a little extra spice, a few shakes of crushed red pepper flakes would be an ideal addition to this sauce.
To make this turnip pesto you can use either the blender or the food processor.  I used the food processor, but either appliance will give you an awesome texture and flavor.  Use less olive oil for a chunkier sauce, and more for a thinner sauce.
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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

OK, so you made the pesto… now what to do with it?
  • 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

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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!

Let’s keep in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

 

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Turnip Greens Pesto (Vegan, Gluten Free)

The Herbeevore
This turnip green pesto is garlicky and spicy, simple to make, and is a great no cook pasta sauce for summer nights. Great way to use turnip tops from your garden.
5 from 4 votes
Prep Time 5 mins
Blend Time 5 mins
Total Time 10 mins
Course Dinner, Sauce
Cuisine American
Servings 4
Calories 351 kcal

Equipment

  • Blender or Food Processor

Ingredients
  

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

Calories: 351kcalCarbohydrates: 6gProtein: 3gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 21gSodium: 304mgPotassium: 182mgFiber: 2gSugar: 1gVitamin A: 3506IUVitamin C: 19mgCalcium: 86mgIron: 1mg
Keyword Can You Eat Turnip Greens, Turnip Green Pesto, Turnip Greens Pesto, Turnip Greens Recipes, Turnip Pesto, Vegan Turnip Recipes, Ways to Eat Turnip Greens
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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!

Posted in American, Dairy Free, Gluten Free, Italian, Meal Prep, No Cook Recipes, Paleo, Sauces, Summer Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

2 Comments

    • The Herbeevore

      5 stars
      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!

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