Turnips in green olive pesto

Mario Batali has done it again in Molto Batali, simple family meals for all occasions.

We were pleasantly surprised by the subtlety of this dish. The green olive pesto is not overwhelming and is a perfect complement to the turnips. It is also delicious tossed with pasta. This side dish is the perfect accompaniment to grilled meats.

Turnips with green olive pesto


1.4 kg/3 pounds turnips, peeled and cut into 8 wedges
1 cup green olives, pitted
1/2 red onion, chopped
1/4 cup pine nuts
1 garlic clove
1/2 cup extra-virgin olive oil
1/2 cup marjoram leaves
1/4 cup parsley, chopped
freshly ground black pepper


1. Bring a large pot of water to boil. Add plenty of salt and cook the turnips until tender when pierced with a knife, about 8 minutes.
2. During that time, put the olives, onion, pine nuts and garlic in the bowl of a food processor and, with the motor running, add the olive oil a little at a time until smooth.
3. Drain the turnips and transfer to a bowl. Toss with the pesto, marjoram, parsley and black pepper and let it cool.
4. Serve warm or at room temperature.

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