Photo: Hector Sanchez; Styling: Caroline M. Cunningham  

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!"

Southern Living NOVEMBER 2013

  • Yield: Makes about 2 cups
  • Hands-on:15 Minutes
  • Total:20 Minutes


  • 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.

Note: We tested with Glory Turnip Greens.


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Turnip Green Pesto recipe