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, www.RobertRose.ca. 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 Recipe • Kaleidoscope Salad
Delectably sweet parsnips make an inviting platform for creamy basil pesto.