Roasted Root Vegetables with Parsley Pesto (dairy-free)
Serve these tender roasted root vegetables and antioxidant-rich pesto with your favorite main dis
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Ingredients
- 2 medium celeriac, peeled and cubed
- 4 medium carrots, peeled and sliced
- 4 medium parsnips, peeled and sliced
- 3 medium yukon gold potatoes, cubed
- 2 tablespoons extra virgin olive oil
- ½ teaspoons Herbamare (or sea salt)
- ⅓ cups pine nuts
- 3 cloves garlic, peeled
- 1 cup parsley (gently packed)
- 2 cups fresh basil (gently packed)
- 1 tablespoon lemon juice
- ½ teaspoons sea salt
- 4 tablespoons extra virgin olive oil
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