Parsnip Spaghetti with Pine Nut Basil Pesto Recipe - Mother Earth Living
This gluten-free meal starts with a spiralized parsnip base and adds a homemade pesto topping.
Ingredients
- 3 parsnips, peeled and ends cut flat
- 1/4 cup extra-virgin olive oil, divided
- 3 tbsp freshly squeezed lemon juice, divided
- Kosher salt
- 1 clove garlic, minced
- 1 cup packed fresh basil
- 2 tbsp raw pine nuts
- Freshly ground black pepper
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