Roasted Root Vegetables with Lemony Herb Pesto

By debrcovey

Ingredients

• 1 lb parsnips cut into 1/2 in pieces
• 12 oz baby purple potatoes, cut into 1/2 in pieces
• 1 celery root, peeled and cut into 1/2 inch pieces
• 1 turnip, peeled and cut into 1/2 in pieces
• 1 Tbsp olive oil
• 1 tsp sea salt
• 1/4 tsp ground black pepper
• PESTO
• 1/2 cup roughly chopped fresh parsley
• 1/2 cup roughly chopped basil
• 1/3 cup chopped raw almonds (unsalted)
• 2 lemons (peel both lemons with a scrapper and then roughly chop the zest. Juice 1 lemon to yield 2 Tbsp juice
• 1 clove garlic, chopped
• 1/2 tsp sea salt
• 1/4 tsp red pepper flakes
• 1/3 cup EVOO

Preparation

Step 1

Preheat oven to 400
Prepare veg:
on a large, rimmed parchment line baking sheet, toss parsnips, potatoes, celery root and turnip with oil, salt adn pepper and spread in a single layer. Roast beg until tender and caramelized (45 to 50 min)
Meanwhile place all pesto ingredients in a food processor except oil. Pulse until well blended but still slightly chunky. With motor running, stream in oil and 3 Tbsp water until just combined.

Transfer roasted veg to a serving bowl and toss with pesto