Turnips in Green Olive Pesto

2 teaspoons salt

2 pound turnips, peeled and cut into 8 wedges each

1 cup pitted large or jumbo green olives

½ red onion, chopped

¼ cup pine nuts

1 garlic clove

½ cup extra-virgin olive oil

½ cup fresh marjoram leaves

¼ cup freshly chopped Italian parsley

Freshly ground black pepper

Bring 6 quarts of water to a boil in a soup pot, and add the salt. Drop the turnip pieces into the water and cook until tender but al dente, about 8 minutes.

Meanwhile, combine the olives, onions, pine nuts and garlic in a food processor, and blend for 1 minute. With the motor running, slowly add the olive oil and blend until it forms a thick, smooth paste.

When the turnips are done, drain them well in a colander and immediately toss them into a mixing bowl. Add the olive pesto, marjoram, parsley and lots of black pepper; mix gently. Allow the turnips to cool, and serve at room temperature.

Serves 8 to 10 as a side dish

- Mario Batali

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