This recipe guides you on making a versatile vegan pesto using various greens. While turnip and radish greens are suggested for reducing food waste, you can also use kale, arugula, or spinach. Miso paste is used for a vegan umami flavor instead of garlic or Parmesan, but traditional ingredients can be substituted. This pesto is great with chickpea pasta or as a dip/spread, and can be modified with different greens, nuts, and seeds.
