Close
Photo: Brittany Conerly
Active Time:10 minsTotal Time:10 minsServings:16Jump to Nutrition Facts
Active Time:10 minsTotal Time:10 minsServings:16
Active Time:10 mins
Active Time:
10 mins
Total Time:10 mins
Total Time:
Servings:16
Servings:
16
Jump to Nutrition Facts
Jump to recipe
How Two Pallets of Turnip Greens Became Pesto & Helped Nourish Detroit Communities
With the grand historic church in the background, a mix ofMake Food Not Wastevolunteers and church staff members help organize tables piled with food before the patrons arrive.
On one side of the parking lot, folding tables tower with mountains of bagged lettuce and seas of canned beans and vegetables. Containers of yogurt and packages of mixed fruit cups mingle with vegan “meats” and sauerkraut pierogi. Lining the curb are crates filled with cartons of milk, bags of apples, bulbs of garlic and squash of all varieties.
On the other side of the parking lot, another banquet-sized group of tables is topped with brown paper bags. Inside each is dinner that serves five—this week’s offering is cabbage and turkey stew, with a salad on a side, and cranberry banana bread for dessert.
When the gates open at 10:30 a.m., people file in. Their first stop is the loose groceries, as fresh veggies, fruits and milk are popular items. After gathering ingredients, they pick up a brown-bagged meal—often grabbing one or two extra, looking out for a neighbor or an elderly family member who could use a nutritious, ready-to-eat meal.
Make Food Not Waste
The processing part is what sets us apart from other food pantries. Often, we get food donations that the average consumer may not have the skills or time to handle—like a 50-pound bag of rice, frozen pierogi dough scraps or two pallets of turnip greens! Our team of professional chefs can turn that giant bag of rice into a bulk batch of stir-fry, use that pierogi dough to make chicken and dumplings, and turn those turnip greens and stems into a vibrant green pesto that has been a fan favorite, served over roasted potatoes and vegetables. (Make it at home with the recipe that follows.)
Cook Mode(Keep screen awake)Ingredients8cupschopped turnip, kaleand/orcollard greens and stems1cupchopped fresh basilJuice of 1 lemon2teaspoonsminced garlic1teaspoonkosher salt¼teaspoonground pepper1cuppecan oilorextra-virgin olive oil¾cupgrated Parmesan cheese (see Note)
Cook Mode(Keep screen awake)
Ingredients
8cupschopped turnip, kaleand/orcollard greens and stems
1cupchopped fresh basil
Juice of 1 lemon
2teaspoonsminced garlic
1teaspoonkosher salt
¼teaspoonground pepper
1cuppecan oilorextra-virgin olive oil
¾cupgrated Parmesan cheese (see Note)
DirectionsCombine greens and stems, basil, lemon juice, garlic, salt and pepper in a food processor; process until smooth. With the motor running, slowly add oil. Scrape down the sides of the work bowl. Add Parmesan; process until combined.NoteIf you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it.To make aheadRefrigerate for up to 1 week. Or freeze in an ice cube tray, then transfer frozen cubes to an airtight container and freeze for up to 6 months.Originally appeared: EatingWell.com, February 2023
Directions
Combine greens and stems, basil, lemon juice, garlic, salt and pepper in a food processor; process until smooth. With the motor running, slowly add oil. Scrape down the sides of the work bowl. Add Parmesan; process until combined.NoteIf you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it.To make aheadRefrigerate for up to 1 week. Or freeze in an ice cube tray, then transfer frozen cubes to an airtight container and freeze for up to 6 months.
Combine greens and stems, basil, lemon juice, garlic, salt and pepper in a food processor; process until smooth. With the motor running, slowly add oil. Scrape down the sides of the work bowl. Add Parmesan; process until combined.
Note
If you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it.
To make ahead
Refrigerate for up to 1 week. Or freeze in an ice cube tray, then transfer frozen cubes to an airtight container and freeze for up to 6 months.
Originally appeared: EatingWell.com, February 2023
Rate ItPrint
Nutrition Facts(per serving)157Calories15gFat3gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
