Rib-eye steaks with roasted roots & parsley pesto - Good Food Middle East

Ingredients

• 250g celeriac, peeled and cut into chunks
• 300g carrots, quartered lengthways
• 3 long shallots, quartered, leaving root intact
• 3 celery sticks, halved and sliced lengthways, plus a handful of celery leaves
• 2½ tbsp olive oil
• 2 rib-eye steaks (around 250g/9oz each)
• 1 head red or green chicory, broken into leaves, centre quartered
• small bunch parsley
• 25g unsalted cashews
• 1 small garlic clove
• 3 tbsp extra-virgin olive oil, plus extra if needed
• squeeze of lemon juice
• 3 tbsp grated parmesan