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(7 votes, average: 4.71 out of 5)
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Servings: 2
Prep time: 30
This fresh and easy shredded parsnip and carrot pesto slaw is a great side dish. Refreshing and light, this recipe is a great way to enjoy the taste of pesto in a dish that contains lots of nutrients.
Preparation
- 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.
Ingredients:
- 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
Nutritional Information
Calories
627 cals
Fat
46 g
Saturated Fat
11 g
Polyunsaturated Fat
5 g
Monounsaturated Fat
28 g
Carbohydrates
39 g
Sugar
10 g
Fiber
11 g
Protein
20 g
Sodium
741 mg
*per serving
Delicious! It was a lot of work to shred the carrots and parsnips for a crowd, so next time I would shred them in a food processor (like cole slaw). We used jarred pesto, and added lemon juice. Could have used some chopped nuts for crunch.
Eminently repeatable!