Root Greens Vegan Pesto
Delicious, nut-free pesto made from the greens of root vegetables. Great on pasta, pizza, or with veggies over rice!
Servings 1 3/4 cups
Ingredients
- 10 cups (loosely packed) root vegetable greens* use the tops of carrots, beets, kohlrabi, radishes, turnips, etc.
- 4 - 6 cloves garlic If you use all 6, this does get spicy!
- 3/4 cups avocado oil or substitute olive oil, if you prefer
- 1/2 lemon (juice from)
- 1 Tbsp nutritional yeast
- 1/2 tsp pink Himalayan salt, or to taste
- 1/8 tsp ground black pepper
Instructions
- Rinse greens well and pat dry.
- Place rinsed greens in the food processor with an S-blade. If they don't all fit at once, process smaller amounts on high, continuing to add more a little at a time, until they all fit.
- Add remaining ingredients. Mix on high until ingredients are well combined and resemble pesto.
Notes
*I realize 10 cups is a lot. If you don't quite have enough, you can add basil, your favorite herb, or any dark leafy greens, such as spinach or kale. Alternatively, cut this recipe in half to make about three-fourths a cup of pesto.