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
INGREDIENTS
- 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)
INSTRUCTIONS
- 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.
- Add in greens and herbs, and process for another 15-30 seconds, until well blended.
- Add a drizzle more olive oil at a time as needed if consistency is too thick.
- Serve and enjoy!
NOTES:
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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