We have recently discovered the wonderful advantages of enjoying turnip greens. Young turnip greens are delicious and have many great uses. Here we made a great pesto out of them. Which was used for on bruschetta at lunchtime and later for risotto at dinner. I understand it freezes well, but we never have enough left over to freeze.

Bruschetta with turnip green pesto

Yield: 1 cup pesto


  • 4 cups young turnip greens
  • 2-3 cloves garlic, minced
  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 tablespoons almond meal 0r other nut meal
  • 3 tablespoons nutritional yeast
  • 2 teaspoons mustard
  • salt and pepper


  1. Wash the turnip greens and remove the thick stem.
  2. Place in a food processor.
  3. Add the olive oil and lemon juice and pulse to puree.
  4. Add the nut meal, nutritional yeast, mustard and garlic.
  5. Again, pulse to puree.
  6. Add salt and pepper to taste.


You can use basically any edible greens – spinach, dandelion, mustard greens, kale, chard, arugula – whatever you find tasty growing in the garden. Many “weeds “, even chick weed make a tasty pesto.