With so many great green things in these winter shares I couldn’t help but think of making a pesto. Winter greens produce a pleasing bright green color that looks great as a dip for carrots, or as a dressing for a favorite pasta dish.
1 C chopped collards
1 oz chopped fresh dill
3 tokyo turnips with tops, chopped
1/2 C Walnuts
4 cloves Garlic
3 oz olive oil
1 tsp lemon juice
salt to taste
Combine ingredients in a food processor or blender until desired consistency is reached. Add more oil if needed.
Fennel not only carries an incredible flavor, it’s also incredibly medicinal. On top of small amounts of Vitamins A,C, and E, calcium, magnesium and folate, fennel contains phytochemicals that may help fight aging, infection, and some degenerative neurological diseases. All that and a member of the umbellifer family. Don’t be afraid to mix fennel with parsley, dill, carrots, celery, or even your next mirepoix.