Leftover Greens in your Refrigerator? Make Pesto!

Ingredients:

• 1 lb fresh turnip greens (or also try beet or radish greens or kale), 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

Instructions:

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.

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