Parsnip and Walnut Pesto
This flavorful parsnip and walnut pesto is a delicious twist on traditional pesto. It's creamy, nutty, and perfect for pasta, sandwiches, or as a dip.
Ingredients - Serves 4
- Salt and pepper - To taste
- Olive oil - 1/4 cup
- Lemon juice - 2 tablespoons
- Parmesan cheese - 1/2 cup, grated
- Fresh basil leaves - 1 cup
- Garlic - 2 cloves
- Walnuts - 1/2 cup
- Parsnips - 2 large, peeled and chopped
Let's Get Started
- Bring a pot of salted water to a boil. Add the chopped parsnips and cook until tender, about 10 minutes. Drain and set aside.
- In a food processor, combine the cooked parsnips, walnuts, garlic, basil leaves, Parmesan cheese, lemon juice, olive oil, salt, and pepper. Process until smooth and creamy.
- Taste and adjust the seasoning if needed.
- Transfer the pesto to a jar or container and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve the parsnip and walnut pesto with pasta, spread it on sandwiches, or use it as a dip for vegetables or crackers.
Dietary Info
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 200
- Fat: 15g
- Carbs: 10g
- Protein: 5g
- Sodium: 150mg
- Sugar: 2g
