Food and Recipes Recipes Turnip Green Pesto "My younger cousins enjoy this recipe as much as the adults," Whitney says. "I'm not sure they know they're eating their greens!" By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 27, 2018 Print Share Share Tweet Pin Email Photo: Hector Sanchez; Styling: Caroline M. Cunningham Hands On Time: 15 mins Total Time: 20 mins Yield: 2 cups Ingredients 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 Directions 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. Note: We tested with Glory Turnip Greens. Print