Carrots and Parsnips with Parsley Pesto

There are endless variations of pesto, one of my favorite Italian sauces, but this twist is made for colder months. Parsley, which is currently thriving this season, is used instead of basil. To give it more of a fall feel, I have added toasted pepitas. Slather this pesto in these root vegetables and you’ve got yourself a winning holiday side dish.

Ingredients

Carrots and parsnips:

Extra virgin olive oil

Kosher salt

Freshly ground pepper

⅓ cup of water

3 parsnips, peeled and cut into half moons

4 rainbow carrots, peeled and cut into half moons

Pesto: 

2/3 cup toasted toasted pepitas

2 garlic clove, peeled, smashed and sliced

4 cups of fresh parsley, stems included

2 tsp salt

1/3 cup pecorino romano 

1 cup plus 2 tbsp olive oil extra virgin olive oil

Freshly ground black pepper

Directions

1. Preheat oven to 425°F.

2. Line a baking sheet with tin foil. Add the parsnips and carrots and drizzle on the olive oil and season with salt and pepper. Use your hands to coat. Add the water and cover with another piece of tin foil. Bake for 20 minutes. Uncover and bake for another 10-15 minutes until tender.

3. In a food processor, pulse (do not blend) the parsley, garlic, salt, pepper and pepitas about 8-10 times. Scrape the sides and continue pulsing until the mixture becomes a chunky paste.

4. While pulsing the mixture, slowly pour the olive oil into the mixture in a steady stream. Scrape the sides. Add the pecorino romano and pulse a few more times, scrape, and pulse again. Season to taste as necessary.

5. In a large bowl, toss your desired amount of pesto with the carrots and parsnips. Serve.