Creamy Parsnip and Walnut Pesto

Ingredients

• Parsnips (2 cups, peeled and chopped)
• Walnuts (1/2 cup, toasted)
• Fresh basil leaves (1 cup, packed)
• Garlic (2 cloves)
• Parmesan cheese (1/2 cup, grated)
• Lemon juice (2 tablespoons)
• Olive oil (1/4 cup)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)

Instructions

1. Bring a large pot of salted water to a boil. Add the chopped parsnips and cook until tender, about 10 minutes. Drain and set aside to cool slightly.
2. In a food processor, add the cooked parsnips, toasted walnuts, garlic, fresh basil leaves, grated Parmesan cheese, lemon juice, olive oil, salt, and black pepper.
3. Process the mixture until smooth and creamy, stopping to scrape down the sides as needed. If the pesto is too thick, you can add a little more olive oil to reach your desired consistency.
4. Taste and adjust the seasoning by adding more salt, pepper, or lemon juice as desired.
5. Transfer the pesto to a jar or airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Serve the creamy parsnip and walnut pesto over your favorite pasta, spread it on crusty bread for a delicious sandwich, or use it as a dip with fresh vegetables or crackers.