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Turnip leaf pesto

Name: Turnip leaf pesto
Prep time: 14 min
Cook time: 15 min
Total time: 29 min
Yield: 4 people
Cuisine: French
Ingredients: 50 g cashew nuts; 700 g turnips; ½ lemon; 50 g Parmesan (Parmigiano Reggiano); 2 pinches vitamin C; olive oil; salt; pepper

If the turnips you're going to use in a recipe still have their tops, don't throw them away and try making this atypical and very fresh pesto with tops, cashew and parmesan.

11 K

30 min.

Easy

2.90 €

4 people

8 Ingredients

Last modified on: April 16^th 2025

For 4 people, you will need:

1 50 g cashew nuts
2 700 g turnips
3 ½ lemon
4 50 g Parmesan (Parmigiano Reggiano)
5 2 pinches vitamin C (optional)
6 olive oil
7 salt
8 pepper
Total weight: 865 grams

Times for this recipe

Preparation: 15 min.

Cooking: 15 min.

All in all: 30 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - 15 min.

Pour 50 g cashew nuts onto a baking sheet, and roast in the oven at 150°C (300°F) for 10-15 minutes.

Leave to cool.

Stage 2 - 5 min.

Chop the 700 g turnips tops, save the turnips for another recipe, and treat the tops as you would a salad: soak in vinegar and water, then spin-dry.

Stage 3 - 2 min.

Pour the tops into a food processor, add the ½ lemon juice and blend once.

Stage 4 - 2 min.

Add the roasted cashews, grated or finely chopped 50 g Parmesan (Parmigiano Reggiano), 4 tablespoons olive oil, salt and pepper.

Stage 5 - 3 min.

Blend again, adding a drizzle of olive oil until smooth.

Check the seasoning, and your pesto is ready.

Stage 6 - 2 min.

Pour into a jar, drizzle with olive oil to protect from air, close and store in the fridge.

Remarks

As always with pestos, the proportions given are only guidelines, so feel free to adapt them to your own taste and what you have on hand.

In step 3, along with the juice, you can add the lemon zest for a little extra zing.

Keeping: Several days in a closed jar.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	40 RDI=10 %	70 RDI=7 %	30 RDI=5 %	730 RDI=40 %	3,060 RDI: 40 %
Per 100 g	4 RDI=2 %	8 RDI=1 %	3 RDI=1 %	80 RDI=4 %	350 RDI: 4 %
Per person	9 RDI=4 %	20 RDI=2 %	8 RDI=1 %	180 RDI=9 %	770 RDI: 9 %