Roasted Balsamic Root Vegetables with Basil Almond Pesto - Yay! For Food

Ingredients

• 4 carrots (12 oz), cut into even sticks *(see first note)
• 2 parsnips (10 oz), cut into even sticks
• 1 large sweet potato (12 oz), cut into even sticks **(see second note)
• 3 tbsp extra virgin olive oil
• 3 tbsp balsamic vinegar
• Salt and pepper, to taste
• 1 cup fresh basil
• 3-4 tbsp extra virgin olive oil
• 3 tbsp (heaping) roasted almonds (I used 20 almonds)
• 1-2 garlic cloves (two for extra garlic flavour)
• 2 tsp lemon juice