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