Happy Spring friends!!! Little known fact about me… I LOVE turnips. So, I thought Easter would be the perfect springy opportunity to make them. This recipe is super easy and the pesto can be used for so many things beyond topping these roasted goodies. Put it on pasta (see later on in the post), potatoes, fish, chicken, as a spread on your sandwich! The world is your oyster.
–
You will need:
Extra virgin olive oil
Salt
Pepper
1 dozen small turnips (peeled and quartered)
–
For the pesto:
1/4 cup good extra virgin olive oil
1 1/4 packed cups chopped arugula
1/2 cup packed basil
1 green onion (light and dark green parts only; chopped)
1 clove of garlic (smashed)
1 cup grated parmesan
1/2 cup roasted salted cashews
1/2 tsp salt
1 tbs lemon juice
Get your goods prepped.
For the pesto: get a pot of salted water boiling, as well as a medium sized bowl filled with ice water prepared.
For the turnips: Preheat your oven to 420 F and peel the cute little guys.
Cut your turnips into quarters.
Toss your turnips onto a baking sheet and drizzle with olive oil, salt, and pepper. Bake for 20-25 minutes or until fork-tender, flipping halfway through.
While your turnips bake, prep your pesto. Toss your arugula into the boiling water for about 15-20 seconds. Remove from water with a slotted spoon and transfer to ice water bath. Strain your arugula, squeezing any excess water out with your hands, and transfer to a blender or food processor.
Toss in your, olive oil, salt, garlic, parmesan, cashews, lemon juice, basil, and green onions.
Blend until smooth consistency is achieved.
Transfer to a bowl and let rest. Serve aside roasted turnips and enjoy!
Here it is tossed with tomatoes, a little extra parm, and hot pasta!
