CSA basketeer Christina found this cool recipe from a gluten-free slow cooking blog, and adds, “Everything is vegan, but you can substitute parmesan for the nutritional yeast for amore traditional style pesto. It looks so good in that turnip soup too. ”
Spring Greens Pesto
- 1/2 cup water
- 1/2 cup orange juice
- 4 cups greens (collards, kale, arugula, spinach, etc.), stems removed and chopped
- ¼ to ½ cup nutritional yeast
- 1/2 cup chopped pecans
- 1 to 2 tablespoons olive oil or extra orange juice
- 1 teaspoon balsamic vinegar (or plain lemon juice)
- ½ teaspoon smoked salt (or plain salt to taste and a few drop liquid smoke)
After you prep the greens add the water and orange juice to a sauté pan on medium heat. Add greens and cook until greens are tender, but still bright green (about 10 minutes). You can add extra water in cooking if it gets too dry.
Put all ingredients into a food processor and process until grainy or finely minced but not pureed. Add extra olive oil, water, or orange juice if the mixture is too thick.
Makes 1 to 2 cups pesto Is recommended as well in this soup:
Slow Cooker Potato Turnip Soup
- 2 cups turnips, peeled and chopped
- 4 cups potatoes, peeled and chopped
- 4 cups water
- 1 tablespoon vegan chick’n bouillon
- 1 sprigs rosemary, 2 to 3 inch or 1/2 teaspoon ground
- salt and pepper to taste
- 1 to 2 cups unsweetened non-dairy milk, optional
Add everything except salt, pepper, and almond milk to your slow cooker. Cook on low 6 to 8 hours.
Remove rosemary sprig and discard. Puree using an immersion blender. If you want a thinner soup add the non-dairy milk and blend it in also. Add salt and pepper to taste. Serve with a swirl of Spring Greens Pesto on top.