Turnip Salad with Carrot Orange Pesto

Monsters, within recipes

In thinking about this carrot pesto, even before getting the gall to try making it, I wondered how much culinary privilege was occuring by leaving out the traditional basil. And pine nuts. And having it be orange in color.

And then I did a bit more digging, and remembered that the term pesto comes from “to pound”, and the word is deeply in reference to the method of preparation, the pounding of the ingredients all together to combine. So, our Americanized, modern-day, quick-kitchen pestos we’re all used to via food processor, blender, immersion blender, , would those likely already be considered just another taken form of the traditional? Where’s the line?

Bowls of impact

I’m not sure, and I’m wary of what is or isn’t mine to take. The food world is rife with people trampling over others, taking traditional foods, putting a new spin on them, calling themselves geniuses and getting all the glory. It’s a world where there is such a deep historical repetition of taking without crediting. Of combining ingredients found across the globe all in one bowl and never recognizing the gastronomic and economic impact that has. I have no answers, I have thoughts and questions. I have a bowl of orange-infused and orange-colored pesto, and it tastes novel, and bright and sunshine-y, to me.

I feel clumsy in this world, and if you do too, I think one starting place, like always, is to listen. Here’s where I’ve been listening.

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Carrot Orange Pesto

The cooked turnips are just one of many, many options to enrobe in this carrot pesto! Try dolloping the finished pesto over your favorite mixed greens salad, or use it as a spread before baking chicken thighs, or how about slathered on top of some thinly sliced rotisserie chicken for a quick lunch over a bed of veggies? Yum!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 people

Author Lucia Hawley

Ingredients

Carrot Orange Pesto over Turnip Salad

• 1.5 cups grated carrot
• 1/2 cup cashews chopped
• juice from 1/2 orange
• 2 tbsp lemon juice
• 3 garlic cloves minced
• 1/2 teaspoon sea salt
• 1/2 teaspoon orange zest
• 2 tablespoons extra virgin olive oil optional
• 1 pound turnips roots and tops cut off and cut into quarters

Instructions

1. Fill a large pot with water, then add the chopped turnips. Allow the water to come up to a boil, turn heat down to medium-low and cook until fork tender, about 10-15 minutes.
2. Meanwhile, make the pesto! In a food processor (or a small bowl if you have an immersion blender), combine the grated carrots through the orange zest. Pulse the processor or immersion blender a few times to create a pesto that is textured to your needs--I like to pulse only a few times to break up the cashews, but to leave some of the grated carrot as is!
3. Transfer the pesto to a new bowl, and give it a quick taste test. If you'd prefer a looser pesto, then now is your time to add in thw two tablespoons of extra virgin olive oil! If not, leave it out.
4. Drain the turnips once cooked, then toss them into a serving bowl with 1/2 cup of the finished pesto. Serve!
5. Store the remaining pesto in a small mason jar and it should last about one week in the fridge!