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Turnip Top Pesto

This pesto is delicately aromatic, and tastes like spring sunshine - gentle, bright, and mildly citrus-y (okay, spring sunshine may or may not be citrus-y). But what I'm trying to say is this pesto allows you to really enjoy the juicy flavours of the turnip greens and spinach, since the basil takes a bit of a backseat. It's really tasty, and can be eaten in bountiful amounts on whatever you so please.

Prep Time 5 minutes

Ingredients

  • 1 bunch turnip greens washed and roughly chopped
  • 1 small bunch fresh basil about 5 leaves
  • 1 handful fresh spinach about 1 cup
  • 6 Tbsp olive oil
  • 1 tbsp lemon juice plus more to taste (I added another tsp)
  • 2 Tbsp pumpkin seeds
  • 2 Tbsp hemp hearts
  • 2 Tbsp parmesan cheese
  • 1 hearty pinch salt about 1/4 tsp, depending on taste
  • 1 clove garlic* optional - this pesto was really lovely and mild without it, but it's not really pesto without garlic, is it?

Instructions

  1. Add ingredients to a food processor or blender, and whizz together until well incorporated.

  2. Adjust seasoning to taste, adding salt or lemon juice as needed.

  3. Serve on pizza, slices of fresh bread, as a dip, or thinned down as a salad dressing. Store in an airtight container in the fridge. Best consumed immediately or within 2-3 days.

Recipe Notes

*I don't eat garlic, so I didn't put any in this recipe. I found the flavour of this pesto to be very bright and subtle, and although I think garlic would add a delicious flavour, it may end up overpowering the juicy-green flavour of the turnip greens and spinach.