Delectably sweet parsnips make an inviting platform for creamy basil pesto.
• 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
1. Using a spiralizer, cut parsnips into thin strands.
2. In a large bowl, combine parsnip strands, 1 tablespoon olive oil, 2 tablespoons lemon juice, and 1 teaspoon salt, tossing to coat. Set aside.
3. 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.
4. 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