Recipe Parsley and Turnip Green Pesto

Discussion in 'Herbs, Spices, Dressings, Sauces and Dips' started by The Late Night Gourmet, May 20, 2019.

  1. b7b43ae7-c150-49b9-9d1f-169148aac508-jpeg.jpg

    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.

    rascal, TodayInTheKitchen and Shermie like this.
  2. morning glory

    morning glory Obsessive cook Staff Member

    This does look good and I love the use of turnip greens.

    I'm all for reducing the oil (hence the calories) and this is a clever idea. :okay:
  3. rascal

    rascal Über Member

    I've only started making pesto, my daughter can't get enough of it. Yours looks great.

  4. Thanks. You can seriously take any combination of greens, nuts, hard cheese, and liquid (usually oil) and it will make a good pesto.
    TodayInTheKitchen and rascal like this.
  5. rascal

    rascal Über Member

    Yeah I'm using walnuts next time.


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