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Hazelnut Chilli Pesto Turnip Stacks



I love hazelnut pesto! Toasting the nuts intensifies the flavour and gives it a really distinct hazelnut taste. Turnips have always been a bit of a mystery to me and this is the first time I have cooked with them. Loaded with fiber and vitamins and folate, as well as minerals like manganese, potassium, magnesium, iron, calcium and copper. They are also a good source of omega-3 fatty acids and protein. Turnips have a kind if neutral flavour so lend them self really well the the nutty cheesy pesto filling.


Chilli Pesto

100g toasted hazelnuts

50g basil

3tbs nutritional yeast flakes

A pinch of chilli flakes

2 cloves garlic

½ juice lemon

Salt

Pepper

Splash of water

Splash of rapeseed oil


8 small turnips




To make the pesto add all the ingredients to a food processor and blend until well incorporated and a nearly smooth texture.

Then boil the turnips for 30 minutes and leave to cool. When cold peel and slice them. Then lay them out and season both sides. In a frying pan pour a small amount of rapeseed oil and fry the slices in batches so they are well coloured on both sides. Them leave them to cool. To make the stacks simply spread the pesto between each layer and stack as high as you like though I find three high is enough.








Eat, enjoy and spread the plant vibes.

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