Parsnip & Carrot Pesto Slaw
Side Main ingredient: parsnip
Prep time: 30 minutes
Health consideration: Fatigue; Healthy Survivorship; High Calorie, Gluten-Free
Food preference: Quick and Easy, Vegetarian, Healthy Comfort; Kid Friendly
2 medium parsnips
2 medium carrots
¼ cup olive oil, divided
¼ cups toasted nuts (any type: pine nuts, walnut, almonds, pistachios)
2 cloves garlic, chopped
2 cups fresh basil leaves
2 tablespoons fresh lemon juice
½ cup shredded parmesan cheese
salt and pepper to taste
- Using a vegetable peeler, peel long ribbons of parsnips and carrots, rotating the vegetables to peel as much as possible. Place the parsnip and carrot strips into a large bowl. Toss with one tablespoon of olive oil and season with salt and pepper.
- To make the pesto, in the bowl of a food processor or blender, pulse the nuts and garlic with the remaining olive oil until the nuts are finely chopped. Add the basil leaves and pulse until they are also finely chopped. Pour the pesto into a bowl, and season with lemon juice, cheese, salt and pepper. If the pesto looks too thick, add a few more tablespoons of olive oil or water.
- Toss the pesto with the shredded carrots and parsnips.
- Let marinate for several hours before serving.
Alex De Los Reyes, Drexel Food Lab