When you get your produce from a farmer’s market or CSA, it sometimes looks a little different than at the grocery store. For one thing, it’s not as perfect looking and usually not as clean, both of which I’m completely alright with. Straight carrots are highly overrated. But there’s also the issue of greens; supermarket turnips and beets often don’t have the greens attached at the store. But our recent turnips and beets from our CSA have. I always feel a little guilty throwing out fresh, organic produce that I paid good money for, so I opted to turn the greens into pesto.
This recipe isn’t as much of a recipe as it is a guideline for getting started. In short, you add your greens into the food processor with olive oil and whatever other additions you’d like, process until it reaches your preferred pesto consistency and enjoy. This recipe can be easily stored in the freezer for later use, which is perfect because the fresher your greens are when you make this, the better it will taste.