I have for you today a recipe for an emerald-green turnip pesto that’s drizzled over some whole wheat pasta and mixed up with sweet, golden, roasted turnips and earthy mushrooms. Divine. I got a bunch of gorgeous turnips at the market over the weekend, and they looked so good, I almost didn’t want to cut them up. Except that I did, because I wanted to eat them even more than I wanted to just stare at them. I had been craving a pesto for a while, and the beautiful greens of the little white turnips looked perfect for the job. Turnip greens are just a little tough and slightly bitter, so I blanched them before throwing them into the food processor with a handful of walnuts, garlic, some red pepper flakes, salt and a smidgen of extra virgin olive oil. I love my pasta to have a number of different textures and flavors in each bite, so into the mix I added some chopped, roasted walnuts and some lip-puckering capers. I’ve always loved capers in pasta, but of late I have been joined by Jay who thinks they are “delicious” and would snack on them from the jar if I allowed him to. Check to get new recipe updates by email.
Here’s the recipe. And before I sign off, do follow me on Instagram! I’ve had an Instagram account for years but it lay dormant until recently, because I juggle so many things besides this blog that any extra time for anything new is hard to find. But although late to the party, I’ve discovered I rather love this visual social media platform and intend to keep up with it from now on. I’d love to have you along. Also, coming up, I’ll have some Thanksgiving recipes to share with you, so stay tuned. Ciao for now!
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