No Basil Pesto

1. 1

   Heat peanut oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add spinach, arugula, and radish greens to garlic; cook and stir until greens are completely cooked and wilted, working in batches if needed, 5 to 10 minutes. Drain any excess water from greens.

2. 2

   Blend greens mixture in a food processor until pureed into 1 1/2 to 2 cups.

3. 3

   Melt butter in a saucepan over medium heat; cook and stir 1/2 cup pureed greens until warmed, 2 to 3 minutes. Stir flour into pureed greens in the saucepan; slow pour in 1/2 of the broth while whisking until smooth. Bring pureed greens-broth mixture to a boil and cook until heated through, adding more broth if it looks too dry, about 3 minutes.

4. 4

   Stir milk, remaining broth, and remaining pureed greens into greens-broth mixture and cook until heated through, 1 to 2 minutes; season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.