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Creamy Parsnip and Walnut Pesto
Discover a delightful twist on traditional pesto with this creamy parsnip and walnut version. The sweet and earthy flavor of parsnips combined with the rich nuttiness of walnuts creates a smooth and vibrant sauce that elevates any dish. Perfect for tossing with pasta, spreading on hearty sandwiches, or as a dip for fresh vegetables, this pesto is not only versatile but also packed with nutrients. Historically, pesto originates from Genoa, Italy, where it was made with basil, garlic, pine nuts, and cheese. This variation pays homage to the classic while celebrating the unique flavors of parsnips and walnuts.
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
- 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.
- 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.
- 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.
- Taste and adjust the seasoning by adding more salt, pepper, or lemon juice as desired.
- Transfer the pesto to a jar or airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together.
- 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.
Tips
- For a vegan version, you can omit the Parmesan cheese or substitute it with nutritional yeast.
- Feel free to experiment by adding other herbs like parsley or arugula for a different flavor profile.
- This pesto freezes well, so consider making a double batch to enjoy later!
Dietary Information
Servings: 4 Dish Type: Sauce/Dip Prep Time: 15 minutes Cook Time: 10 minutes Calories: 250 Fat: 20g Carbs: 15g Protein: 6g Sodium: 300mg Sugar: 2g
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