Turnip Green Pesto

"My younger cousins enjoy this recipe as much as the adults," Whitney says. "I'm not sure they know they're eating their greens!"

Turnip Green Pesto
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Hands On Time:
15 mins
Total Time:
20 mins
2 cups


  • 1 (1-lb.) package fresh turnip greens, chopped

  • 2 1/2 tablespoons chopped toasted walnuts

  • 1 garlic clove

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 6 tablespoons extra virgin olive oil

  • 3 tablespoons fresh lemon juice

  • 1 tablespoon honey

  • 2 tablespoons freshly grated Parmesan cheese


  1. Bring 4 qt. water to a boil in an 8-qt. stockpot. Add greens; cook 30 seconds. Remove greens, and pat dry with paper towels.

  2. Process greens, walnuts, and next 3 ingredients in a food processor 2 to 3 minutes or until a paste forms, stopping to scrape down sides. With processor running, pour oil and lemon juice through food chute in a steady stream, processing until smooth. Add honey and cheese, and pulse 3 or 4 times or until blended. Add kosher salt and black pepper to taste. Serve immediately, or place plastic wrap directly on pesto (to help retain color), and refrigerate up to 1 week. Let stand 10 minutes before serving.

  3. Note: We tested with Glory Turnip Greens.

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