Roasted root vegetables make the most quintessential side dish to a holiday meal, however, with the addition of a brightly flavored, antioxidant-rich parsley-basil pesto, the root vegetables are elevated to the next level! Celeriac (celery root), carrots, parsnips, and yellow potatoes form the base of this recipe. After they are cooked, the roasted vegetables are tossed with a flavorful dairy-free pesto.

Nettles are one of the first wild foods to emerge in the spring, and, undoubtedly, one of the most nutrient-dense wild plants! They thrive in rich, moist soil, and in sunny locations. You may find them blanketing a deciduous forest floor in early spring before the tree canopy emerges, or in an open, mowed field.

If you are looking for more ways to use up the last of the lovely basil growing in your garden this season, then try making a pesto sauce! It can be frozen and then thawed in the wintertime for a taste of summer. We've been using this sauce tossed with raw cucumber noodles, gluten-free noodles, or to top baked wild salmon!