We were talking turnips…hakurei or salad turnips, to be precise. He got me thinking about turnip greens and how most of us do not realise we can eat them… how we throw away what is “Austin’s favourite salad green”….some serious food for thought right there, especially coming from this farmer who grows the best of the best!
Green Spark Pesto is a blend of hakurei turnip greens, peas, parsley and pumpkin seeds; it is oil-free because you do not need it… add a splash of vinegar or lemon juice + a sprinkle of salt or dulse, and you have a vibrant pesto with a whole lot of spark ~ thank you Austin, you rock!
Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.
Recipes have ingredients that support our immune system and help our bodies to fight bacterial and viral infections. Foods high in antioxidants, vitamins and minerals support our immune functions. Food and herbs with anti-inflammatory, anti-fungal, anti-bacterial and anti-viral properties help our bodies fight infection and support our immune response.
Recipes are nut-free. Nuts allergies are common and can cause serious inflammation for people with a nut allergy. Nuts include tree nuts and peanuts.
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Green Spark Pesto
FROZEN PEAS – pour boiling water to cover a cup of frozen peas. Rest while you prep. Drain before you use.
PROCESS | BLEND – garlic + pumpkin seeds, blitz 10 sec or until the mix resembles breadcrumbs.
ADD the remaining ingredients: process or blend to a semi-smooth texture.
TASTE and adjust lemon juice | vinegar + salt to taste.
STORE in a glass container with a lid, in the fridge.
Mix with steamed potatoes, cauliflower – any veg you like.
Dip, sauce or spread
Pasta & Green Beans
Tomato, Burrata & Olive Board
Summer Vegetable Pasta Salad
Tomato, Mozzarella & Basil Salad.
atop soups & stews.
MINT is a lovely addition – stir in a 1 tbsp finely sliced or add it to the dish you are making rather than blending it as the mint flavour can over-power the green spark pesto.
SWAP HAKUREI Turnip greens – or use a mix of – arugula | rocket, spinach, baby kale, mixed spring greens.
SWAP pumpkin seeds – sunflower seeds, pinenuts; cashews, toasted hazelnuts or walnuts.
SWAP PARSLEY – use a mix of chives, basil, chervil, scallions. You can add sorrel or dandelion greens the pesto flavour will change.
SWAP LEMON Juice – use 1tbsp vinegar apple cider or white wine < taste – add more to your taste.
GARLIC – use cloves, scapes or garlic chives OR swap for scallions, chives
TEXTURE – Pesto is not a smooth puree unless you like it that way.
OIL-FREE if you want to add oil, use olive oil or a fresh, light neutral oil. Tahini is a great addition, but it will change the flavour.
SPICE it up by adding a pinch of dried chilli flakes.