Farmers Market Pesto Recipe

This time of year our market is bustling with lots of greens—lettuce, kale, herbs, carrot tops, radish tops, and green galore! If you have a CSA you probably have a healthy back stock of greens. Using your greens to make pesto is a great way to use them and store them for later use. Pesto can be made with any great, get creative! Bonus points for swapping out different kinds of nuts too! Substitute garlic for garlic scaps or ramps to get wild!

Check out this recipe from the Marquette Alger RESA Food Navigator Program!

Store pesto in an airtight bag and freeze for a fresh treat this winter!