Made Weekly

a cooking experiment: five recipes, five days, one ingredient
I am notorious for making pestos out of all kinds of things — arugula, walnuts, cilantro…The realization that kohlrabi tastes like broccoli stems was actually the inspiration for this version, since I’d concocted a pesto out of them awhile back and it was surprisingly delicious.
You could make this pesto without the leaves (if your kohlrabi bunch didn’t come with leaves), but they add a nice texture and flavor. I had about 2 cups of cooked kohlrabi and leaves combined, and I added about 1/4 c. nuts, 1 clove of garlic, the juice of 1/2 a lemon, and just enough olive oil to bring it all together. I wanted to leave it a bit chunky. 
I think the cheese is totally unnecessary in this version, but you could of course throw some parmesan in there for good measure. 

I am notorious for making pestos out of all kinds of things — arugula, walnuts, cilantro…The realization that kohlrabi tastes like broccoli stems was actually the inspiration for this version, since I’d concocted a pesto out of them awhile back and it was surprisingly delicious.

You could make this pesto without the leaves (if your kohlrabi bunch didn’t come with leaves), but they add a nice texture and flavor. I had about 2 cups of cooked kohlrabi and leaves combined, and I added about 1/4 c. nuts, 1 clove of garlic, the juice of 1/2 a lemon, and just enough olive oil to bring it all together. I wanted to leave it a bit chunky. 

I think the cheese is totally unnecessary in this version, but you could of course throw some parmesan in there for good measure. 

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