Greens Pesto | Whole30 & Paleo

Dude, my CSA always sends so many greens. I know I'm supposed to eat them & I don't want to waste them, but juicing is messy & salads get tedious. I sat down one evening staring at this giant bundle of carrot tops and swiss chard considering making a smoothie, but the thought of that green taste repulsed me in that very moment. In steps Pinterest. I didn't have all of the proper ingredients for the recipe I found for carrot top pesto, so I created my own version & it was pretty darn tasty! 

Fun fact: this does not taste like basil pesto, so don't expect it to. It's delicious in its own way!


2 packed cups of greens (I used my carrot tops and swiss chard - stems and all)

1 T of pre-chopped garlic or 2 cloves

1/2 cup of oil (I chose walnut oil because I didn't have actual walnuts)

1/4 cup of nuts (I had cashews on hand)

1 T citrus juice (lemon or lime)

Salt, to taste

Crushed Red Pepper Flakes, to taste (I like it spicy so I use about 2 T)


  1. Put it in a blender, food processor, or nutribullet. Be sure the oil is closest to the blade, then blend. If you're having trouble getting it to blend you can add a bit of water or more oil. 
  2. That's it, you're literally done. 
  3. I feel like 2 steps isn't enough, so here's another - eat it.
  4. For good measure, if you're eating it on something warm make sure it is warm as well.

I ate mine on top of some green lentil pasta with chicken, roasted veggies & more red pepper flakes! NOM.


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