Serve these tender roasted root vegetables and antioxidant-rich pesto with your favorite main dish such as roasted chicken, baked salmon, or roasted turkey. Toss vegetables with the pesto just before serving. Leftover pesto can be stored for several days in your refrigerator and tossed with noodles, dolloped onto roasted winter squash, or stirred into your favorite soup just before serving.
Ingredients
Root Vegetables
2 medium
celeriac
peeled and cubed
4 medium
carrots
peeled and sliced
4 medium
parsnips
peeled and sliced
3 medium
yukon gold potatoes
cubed
2 tablespoons
extra virgin olive oil
½ teaspoons
Herbamare
(or sea salt)
Parsley Pesto
⅓ cups
pine nuts
3 cloves
garlic
peeled
1 cups
parsley
(gently packed)
2 cups
fresh basil
(gently packed)
1 tablespoons
lemon juice
½ teaspoons
sea salt
4 tablespoons
extra virgin olive oil
