Eco-Friendly Green Pesto
How do you make turnip stem pesto?
Clean the turnip stems and cut them into pieces. Boil them in salted water for 10 minutes and drain well. Blend the cooked stems with an immersion blender until you get a smooth cream. Add extra virgin olive oil and black pepper to taste, adjust the salt, and mix until emulsified.
An incredible recipe that allows us to recycle all the stems left over when we use so many vegetables in the kitchen. They can be broccoli, cauliflower, or turnip stems; in short, the things we would usually throw away because we did not know how to reuse them.
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Servings: Makes 8 servings
Ingredients
- Stems from 500 g turnips (in this case)
- 2-3 tablespoons extra virgin olive oil
Instructions
Cut off the turnip leaves, which we will steam to eat as they are or sauté in a nonstick skillet. Clean the stems well.
Cut them into large pieces. Meanwhile, place 1 liter of water in a pot, bring it to a boil, and salt to taste. Once boiling, add all the stems and cook for a maximum of 10 minutes. After that time, remove the stems and place them in a large bowl. Keep the water aside, as it can be used to cook pasta.
Blend with an immersion blender until you obtain a cream.
Sprinkle with black pepper to taste, pour in the extra virgin olive oil, and adjust the salt if necessary.
Enjoy this exquisite pesto with fresh bread or as a sauce for pasta. If necessary, add 1-2 tablespoons of cooking water.
Enjoy your meal!
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- Stems from 500 g turnips (in this case)
- 2-3 tablespoons extra virgin olive oil