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Roasted Root Vegetables with Lemony Herb Pesto

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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

Details

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

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