Roast Parsnips with Pumpkin Seed Green Onion Pesto - Chef Michael Smith

Ingredients

• 3 lbs. (1.36 kg) of parsnips, peeled, trimmed, cut into bite sized pieces
• 3 tablespoons (45 mL) of olive or vegetable oil
• 1/2 teaspoon (2.5 mL) of sea salt
• lots of freshly ground pepper
• 1 cup (240 mL) of pumpkin seeds
• 1 bunch of green onions (7 or 8 stalks)
• 1/4 cup (60 mL) of your very best olive oil
• 2 to 3 ounces (56 to 85 g) of authentic Parmesan cheese