Roasted Parsnip Soup with Walnut Pesto

Ingredients

  • 4 cups vegetable stock
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons finely chopped mixed fresh herbs (such as tarragon, flat-leaf parsley, and chives)
  • 2 tablespoons walnuts, toasted
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 pounds medium parsnips, peeled, cut into ½-inch pieces

1. Preheat oven to 400°. Toss parsnips with 1 Tbsp. oil in a large bowl and season with salt and pepper. Arrange parsnips in a single layer on a rimmed baking sheet and roast until tender and lightly caramelized, 22–25 minutes. 2. Meanwhile, pulse walnuts and herbs in a mini-processor until very...

View full recipe at SpringPad

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