This recipe is a new spin on an old classic. On the farm, pesto is one of our favorite ways to utilize the abundance of greens. Usually, pesto is made with basil, cheese, and pine nuts; our version calls for any variety of greens, nutritional yeast and sunflower seeds! Pesto is also a fantastic way to use your greens from last week that might be a little wilted. Use pesto on your pizza, pasta, bagel or as a dip!
- 2 cups spinach
- 1 cup turnip greens, roughly chopped
- 1 teaspoon salt
- 2 cloves garlic
- 1 tablespoon nutritional yeast
- ¼ cup sunflower seeds
- ½ lemon, squeezed
- ¼ c olive oil
1. Place the greens in a food processor and pulse it a few times to chop.
2. Add salt, garlic, nutritional yeast, sunflower seeds and lemon and again pulse a few times. Add the olive oil through the feeding chute and begin the food processor so that the olive oil may be slowly added to the mixture. Process until all of the oil has been added and the mixture thoroughly combined.