Ingredients
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5 tablespoons Pine Nuts
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4 cups well-packed, coarsely chopped baby Turnip
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3 cloves Garlic
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1 tablespoon freshly squeezed Lemon Juice
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¼ teaspoon Salt
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¼ teaspoon freshly ground Black Pepper
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½ cup extra-virgin Olive Oil
Directions
When I spend top dollar on local farmers’ market produce, I want to get as much value for my money as possible. This pesto recipe came about as a way to use up the greens that are attached to the tiny Hakurei turnips I buy in late spring and early summer. There is no cheese in this version, so it’s a perfect item for vegan swappers. The lemon juice adds brightness and fixes the vibrant green color.
Turnip greens, like other greens, are incredibly nutritious. They are an excellent source of vitamins A, C, and K, folate, calcium, and lutein. Be sure to wash your turnip greens well in several changes of cold water and remove the leaves from the woody stems. They are also delicious sautéed with garlic as a side dish or cooked in a frittata.
Steps
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1
Done
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Lightly toast the pine nuts in a dry skillet over medium heat until they are slightly browned and fragrant. Watch the pine nuts carefully so that they do not burn. |
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2
Done
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Combine the toasted pine nuts, turnip greens, garlic, lemon juice, salt, and pepper in the bowl of a food processor. Pulse several times to combine. With the motor running, add the olive oil in a slow, steady stream until the mixture resembles a thick paste. |
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3
Done
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Store the pesto in the refrigerator until needed. |
