Considering how many pestos I've made, I'm amazed that I can't find any of my recipes here. My method is not 100% traditional, but rather is my attempt to capture the essence of a pesto while making things a little bit healthier. Hence, I use much less oil, and substitute much of the volume with stock.
1 cup parsley, chopped
1 cup turnip greens, chopped
1 tablespoon garlic, minced
1/2 cup vegetable stock
1/3 cup almonds
2 ounces Parmigiano-Reggiano cheese, grated
1 tablespoon olive oil, or more for desired consistency
1/2 teaspoon salt, adjusted to taste
1. Place parsley, greens, garlic, stock, and almonds in food processor. Pulse until mostly ground, scraping down the sides with a spatula as needed in between pulses.
2. Add cheese and olive oil, and pulse, streaming in additional olive oil as needed to achieve desired consistency. Add salt if needed.