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Turnip Greens Pesto

Kelly Jensen
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
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Prep Time 5 minutes
Blend Time 5 minutes
Total Time 10 minutes
Course Dinner, Sauce
Cuisine American
Servings 4
Calories 351 kcal

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 cup parmesan cheese grated or shredded
  • 1/2 teaspoon Sea Salt
  • 1/2 cup olive oil plus more if needed

Instructions
 

  • In a food processor add the turnip greens, basil, garlic, walnuts, parmesan cheese, 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
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