Photo: Hector Sanchez; Styling: Caroline M. Cunningham
1 (1-lb.) package fresh turnip greens, chopped
2 1/2 tablespoons chopped toasted walnuts
1 garlic clove
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
6 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon honey
2 tablespoons freshly grated Parmesan cheese
How to Make It
Bring 4 qt. water to a boil in an 8-qt. stockpot. Add greens; cook 30 seconds. Remove greens, and pat dry with paper towels.
Process greens, walnuts, and next 3 ingredients in a food processor 2 to 3 minutes or until a paste forms, stopping to scrape down sides. With processor running, pour oil and lemon juice through food chute in a steady stream, processing until smooth. Add honey and cheese, and pulse 3 or 4 times or until blended. Add kosher salt and black pepper to taste. Serve immediately, or place plastic wrap directly on pesto (to help retain color), and refrigerate up to 1 week. Let stand 10 minutes before serving.