Don’t let the thought of turnip greens turn you off from this pesto recipe. Recently my neighbor harvested her turnips and garlic scapes from her garden and shared some of the greens and scapes with me along with the mention of making pesto. Turnip greens, garlic scapes, walnuts, lemon juice, and pecorino romano. I’m always up for garden veggies but I’ll be honest in wondering how good a turnip green pesto could actually be. But let me tell you I was amazed at how delicious this is! I was eating it by the spoonful it was so good. And my kids were too! I can honestly say I might like this more than basil pesto. The flavor combination works. The texture was creamy and perfect. Just trust me on this one!
Turnip Green & Garlic Scape Pesto
A unique and delicious twist on pesto!
- turnip greens - from 8 turnips (the younger they are the less bitter they will be)
- 6 garlic scapes (mine were thin and medium in length, if they are super long or fat start with 3)
- 1 cup walnuts
- zest of 1 lemon
- juice of 1/2 lemon
- 1/2 cup grated pecorino romano
- olive oil
- Roughly chop the garlic scapes and place in a food processor. Pulse to mince.
- Add the turnip greens, walnuts, lemon zest, lemon juice, pecorino, and season with s&p.
- While running the processor drizzle in olive oil until a smooth consistency is reached. I did not measure my olive oil but I'd say I used 1/4 cup.
- Scrape sides, taste, and adjust seasonings if necessary - more s&p, more lemon juice, or more pecorino romano.
- Eat on everything!
There are different varieties of turnips. If you can find Japanese turnips, they are my favorite! The turnips themselves are sweet and the greens are tender.