Herb-roasted baby potatoes and parsnip basil pesto salad – Food & Home Magazine
These herb-roasted baby potatoes and parsnip basil pesto salad are perfectly served alongside a mouth-watering chicken or beef main.
Ingredients
- 600g baby potatoes
- 700g parsnips, quartered
- lengthways and each quarter halved
- 1 small handful rosemary leaves, finely chopped
- 1 small handful thyme leaves
- olive oil, to drizzle
- salt and freshly ground black pepper, to taste
- 100g basil pesto + extra, to serve
- 100g pecan nuts, toasted
- salt flakes, to sprinkle
- basil leaves, to garnish
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