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<\/p>\nRoast Parsnips with Pumpkin Seed Green Onion Pesto<\/p>\n
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3 lbs. (1.36 kg) of parsnips, peeled, trimmed, cut into bite sized pieces<\/p>\n
3 T. (45 mL) of olive or vegetable oil<\/p>\n
1\/2 tsp. (2.5 mL) of sea salt<\/p>\n
lots of freshly ground pepper<\/p>\n
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1 cup (240 mL) of pumpkin seeds<\/p>\n
1 bunch of green onions (7 or 8 stalks)<\/p>\n
1\/4 cup (60 mL) of your very best olive oil<\/p>\n
2 to 3 ounces (56 to 85 g) of authentic Parmesan cheese<\/p>\n
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Prepare and preheat your oven to 375\u00c2\u00b0. Turn on your convection fan if you have one. Begin with the parsnips. Toss them with the oil, salt and pepper until they\u00e2\u20ac\u2122re evenly seasoned. Transfer the works to a casserole dish or small roasting or baking pan. Roast, stirring occasionally, until lightly browned and delicious, about 1 hour. Meanwhile make the pesto. Measure the ingredients into your food processor and process until a smooth yet slightly chunky pesto emerges. When the parsnips are done roasting stir or toss in the pesto until evenly mixed.<\/p>\n","protected":false},"excerpt":{"rendered":"
Roast Parsnips with Pumpkin Seed Green Onion Pesto 3 lbs. (1.36 kg) of parsnips, peeled, trimmed, cut into bite sized pieces 3 T. (45 mL) of olive or vegetable oil 1\/2 tsp. (2.5 mL) of sea salt lots of freshly ground pepper 1 cup (240 mL) of pumpkin seeds 1 bunch of green onions (7 or 8 stalks) 1\/4 cup (60 mL) of your very best olive oil 2 to 3 ounces (56 to 85 g) of authentic Parmesan…<\/p>\n