Roasted Turnips with Turnip Greens Pesto

Prep Time 00:20 Cook Time 01:20 Total Time 1:40 Serves 6-8



    For the Turnips

    • 4 large turnips
    • 2 tablespoons extra virgin olive oil
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon pepper

    For the Pesto

    • 1 large head of garlic (or two small heads)
    • 1 bunch turnip greens
    • 1/4 cup toasted pine nuts + 2 tablespoons for garnish
    • 1/4 cup lemon juice, or juice of one lemon
    • 1/4 cup extra virgin olive oil
    • 1/4 teaspoon salt


     For the Turnips:

    1. Preheat oven to 375.
    2. Combine turnips, olive oil, salt, and pepper. Spread across two sheet pans to ensure that turnips aren't overlapping.
    3. Trim the top of the head of garlic off so that each bulb is peeking through. Wrap in foil and place on the sheet pan. 
    4. Set the timer for 45 minutes. When the time is up, remove the garlic, and roast the turnips for an additional 35 minutes (1 hour 20 minutes total).

    For the Pesto:

    1. Toast the pine nuts in a small/medium-sized pan over low/medium heat. Stir them constantly and remove from heat when they’re slightly brown and fragrant. {Careful, they can burn easily}.
    2. Wash and dry the turnip greens, then roughly chop them and add them to a food processor along with peeled, roasted garlic, pine nuts, lemon juice, and half the olive oil. Pulse until the ingredients are evenly combined.
    3. Add the salt, pepper, and remaining olive oil to the food processor. Pulse until it’s smooth and creamy. 

    To Serve:

    Toss roasted turnips with pesto and garnish with 2 tablespoons toasted pine nuts. Enjoy!


    Recipe Notes


    © 2017 Fed & Fit. All rights reserved.