Garden Greens Pesto

June 25, 2024

Carrot tops to beet greens, this pesto accepts it all.  

Use your garden greens to make a delicious pesto that goes great with pasta, on flat bread, as a dip, on toast, or as a salad dressing base.  

Garden Greens Pesto

Makes 1 – 2 cups


  • 1-2 cloves of garlic, peeled (sub garlic scapes or green garlic)
  • 1 -2 bunches of garden greens –radish, carrot, turnip, beet, kale, chard, or other edible greens, rinsed and rough chopped
  • 1/4 cup or more herbs of choice — basil, parsley, cilantro, etc, rough chopped
  • 1/4 cup nuts or seeds of choice (toasted sunflower seeds and cashews are our favorite)
  • Optional 1/4 cup parmesan cheese
  • 2 tablespoons lemon juice
  • 1/2 cup, plus some, extra virgin olive oil
  • Sea Salt, to taste (start with 1/2 teaspoon)



  1. Add all ingredients except for herbs and greens to a food processor or blender and process for about 1 minute, or until well blended and  the consistency of pesto.  
  2. Add in greens and herbs, and process for another 15-30 seconds, until well blended.  
  3. Add a drizzle more olive oil at a time as needed if consistency is too thick.  
  4. Serve and enjoy!  


Keep this pesto in a sealed container in the fridge for up to 1 week.  

Feel free to add anything else in that you’d like!  This recipe is meant as a guide — substitute as needed!

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