Turnip Greens Pistou

Jason Smith and Matt White of ACES at Rock Bottom Ranch use this assertive sauce atop arancini—stuffed, breaded, fried rice balls—also made from food waste. Arancini hail from Sicily and are traditionally made with leftover risotto; they’re usually filled with ragú or mozzarella and peas.
August 31, 2016

Ingredients

  • 2 cloves fresh garlic, peeled and crushed
  • 1 teaspoon kosher salt
  • 4 cups turnip greens, torn into small pieces
  • 1 cup basil, torn into small pieces
  • ¼ cup extra-virgin olive oil
  • 1 cup hard cheese such as Avalanche Cheese Company goat cheddar or Parmigiano Reggiano, finely grated

About this recipe

The pistou is made from turnip leaves that are bug-bitten or otherwise cosmetically challenged; it’s also wonderful drizzled atop grilled or roasted meat or vegetables, tossed with pasta or on sandwiches. It’s best used the day of, but leftovers can be frozen in ice cube trays and defrosted as needed.

Preparation

1. In a large mortar, pound the garlic and salt into a paste.

2. Add the greens and basil in small additions, and grind until smooth. Gradually add the olive oil to make a sauce, and stir in cheese.  

Related Stories & Recipes

Arancini d'Risi with Turnip Greens Pistou

This Arancini recipe was used at the Aspen Ideas Festival and Aspen Center for Environmental Studies (ACES) Farm to Table Dinners at Rock Bottom Ranch this summer. Recipe by Jason Smith and Matt White...

Ingredients

  • 2 cloves fresh garlic, peeled and crushed
  • 1 teaspoon kosher salt
  • 4 cups turnip greens, torn into small pieces
  • 1 cup basil, torn into small pieces
  • ¼ cup extra-virgin olive oil
  • 1 cup hard cheese such as Avalanche Cheese Company goat cheddar or Parmigiano Reggiano, finely grated
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