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Radish/Turnip Green Pesto

Yields1 Serving

 4 cups Radish and/or Turnip Greens, washed and dried
 3 Cloves Garlic (sub with garlic scapes if available)
 ½ Lemon, juiced
 ½ cup Almonds, Macadamia Nuts or Pistachios, coarsely chopped
 ½ cup Grated Parmesan Cheese
  cup Extra Virgin Olive Oil, plus more as needed
 Salt and Pepper, to taste
1

Combine greens, garlic, lemon juice, nuts, Parmesan cheese, and olive oil in a food processor. Process until smooth, scraping the sides as needed.

2

Drizzle in additional olive oil needed to achieve desired consistency.

3

Season with salt and pepper to taste.

Notes:
4

Adapted from A Chef's Kitchen.