Did you like that Turnip Green Pumpkin Seed Pesto on top of the pie today?


That was from a brilliant recipe from Brooklyn Supper. This post not only features a brilliant pesto recipe using turnip greens, it pairs it with roasted turnips. Salad turnips are more delicate than the purple top turnips that are more common, this time of year from Willow Creek Farm. Their oca-tender-ish texture melts to a soft, buttery divinity after roasting. They stand on their own without overpowering the palette when served raw in a salad. And who knew? Their tender greens give the appearance of those spicy mustard greens you left behind in late summer but are unsuspectingly bright and springy.


Try this recipe. I ate it raw and can’t wait to try it on pasta.



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