Turnip Green & Mint Pesto

It has been really interesting to experiment with different combinations for pesto. I remember the first time I made substitutions. I used almonds instead of pine nuts. I thought I was really living on the edge. 😂😂 Now, I don’t follow a recipe at all and I use whatever greens and nuts I have on hand. I’ve also been making my pesto oil free and I think it tastes just as good. 

This pesto had almonds,  cashews, garlic,  turnip greens, and a touch of mint. It was amazing! 🙌🏻

If I’m totally honest, I wasn’t sure about the mint. There was a lot of back and forth. It ended up giving the pesto a brightness that I really loved. 

I’ll post the complete recipe on my website. What are some of your favorite combos for pesto?

Ingredients

1 small bunch of turnip greens, cut into small pieces

1/4 cup fresh mint, cut into small pieces

1/4 cup almonds

1/4 cup cashews

5 cloves of garlic

1/4 cup filtered water

salt to taste

1. Rinse turnip greens and mint, chop and set aside.

2. Combine garlic, almonds, and cashews in a food processor and pulse until you get a paste.

3. Add turnip greens and mint and pulse.

4. Add filtered water until creamy texture has been achieved. You may not need to use all the water. If desired consistency has not been achieved add more water.

5. Add salt to taste.

6. Use immediately or save in a sealed container in the refrigerator.