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.
Add ingredients to a food processor or blender, and whizz together until well incorporated.
Adjust seasoning to taste, adding salt or lemon juice as needed.
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.
*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.