Parsnip Spaghetti with Pine Nut Basil Pesto Recipe

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Photo by Colin Erricson
This veggie pesto dish is a light healthy choice.
6 servings SERVINGS


  • 3 parsnips, peeled and ends cut flat
  • 1/4 cup extra-virgin olive oil, divided
  • 3 tbsp freshly squeezed lemon juice, divided
  • Kosher salt
  • 1 clove garlic, minced
  • 1 cup packed fresh basil
  • 2 tbsp raw pine nuts
  • Freshly ground black pepper


  • Using a spiralizer, cut parsnips into thin strands.
  • In a large bowl, combine parsnip strands, 1 tablespoon olive oil, 2 tablespoons lemon juice, and 1 teaspoon salt, tossing to coat. Set aside.
  • In food processor, combine garlic, basil, pine nuts, and the remaining lemon juice; process until smooth. With the motor running, gradually add the remaining olive oil, processing until combined.
  • Add pesto to parsnip mixture and toss to coat. Season to taste with salt and pepper. Tips: If your spiralizer has a fine blade, you can cut the parsnips into thin strands for noodles that resemble angel-hair spaghetti. Parsnips darken quickly after they’re cut, so be sure to add the oil and lemon juice immediately.
    Recipes courtesy of 150 Best Spiralizer Recipes by Marilyn Haugen & Jennifer Williams © 2015, Reprinted with publisher permission. Available where books are sold. Learn more about spiralizers in Spiralizer Recipes for Gluten-Free Summer Meals

    Use your spiralizer to cook more delicious dishes:

    Tangy Squash and Carrot Spirals with Chicken RecipeKaleidoscope Salad

Delectably sweet parsnips make an inviting platform for creamy basil pesto.

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