Turnip leaf pesto

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 50 g cashew nuts
• 2 700 g turnip
• 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:

Preparation	Cooking	Start to finish
15 min.	15 min.	30 min.

Step by step recipe

1	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.
2	Chop the 700 g turnip tops, save the turnips for another recipe, and treat the tops as you would a salad: soak in vinegar and water, then spin-dry.
3	Pour the tops into a food processor, add the ½ lemon juice and blend once.
4	Add the roasted cashews, grated or finely chopped 50 g Parmesan (Parmigiano Reggiano), 4 tablespoons olive oil, salt and pepper.
5	Blend again, adding a drizzle of olive oil until smooth. Check the seasoning, and your pesto is ready.
6	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.

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