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Turnips with Olive Pesto

From Farm Where Life is Good

<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: (Entered by Lara Rasmussen Anderson)
Serves: 2-4

2-3 turnips
1 cup pitted green olives
1/4 red onion
2 Tbsp walnuts
1/4 cup olive oil
2 cloves garlic
1/4 cup fresh chopped parsley
salt and pepper to taste

Step by Step Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.