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Turnips with Olive Pesto
<p>I am a sucker for olives. So here is a quick and easy side dish for the Thanksgiving table or paired up with a protein main.</p>Source: herbielikesspagetti.com (Entered by Lara Rasmussen Anderson)
Step by Step Instructions
- Start off by peeling your turnips, just like you would a carrot, and chopping off the ends where the stem comes out. Bring a pot of lightly salted water to boil (really lightly salted, like, a teaspoon). While the water is coming to a boil, cut your turnips into cubes. You can do whatever size feels the best for you.
- When the water is boiling, drop the turnips in and let them cook for about 5 - 8 minutes, depending on how big you've cut them. You want them to be soft, but not mushy. Try poking them with a fork to make sure they're the right consistency. Once they're done, drain them and rinse them off under cool water.
- To make the green olive pesto, you'll need green olives, garlic, a red onion, some walnuts, and olive oil. If your olives are pitted, take out the pits, and drop the flesh into a food processor or blender. Roughly chop a quarter of a red onion, and add those, as well as two cloves of garlic and two tablespoons of walnuts to the processor.
- Pulse gently until a thick paste is formed, and then start to drizzle in the olive oil, pulsing continuously, until a nice smooth pesto is formed. Taste, and season with salt and pepper if necessary.
- Add the pesto and the turnips to a bowl together and add in a quarter cup of fresh chopped parsley and a lot of freshly grated pepper. Then, stir to combine. Taste and check the seasonings, and then feel free to serve warm, or let cool and serve cooled.
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