Roasted Parsnip & Radicchio Salad with Walnut & Parsley Pesto

This is a great salad for the cooler months when it’s easy to shy away from salads because they just feel too chilly; this one is super cozy. You can sub any salad leaves and any root veg in place of the radicchio and parsnip, and the pesto is delicious on everything. Go wild.

Walnut & Parsley Pesto

1 small bunch of parsley, leaves picked

½ cup walnuts

2 cloves garlic

Juice of ½ a lemon

4 tbsp olive oil

Salt

 +

500g parsnip

1 head of radicchio

 

Method

  1. Preheat oven to 200˙C

  2. As oven is heating up, put the walnuts on a baking tray and toast for a few minutes until starting to brown, (check them every few minutes as they can burn quickly!), remove and let cool for a few minutes.

  3. When the walnuts are cool, pulse them in a food processor until they are a chunky breadcrumb texture. Set the walnuts aside, then add the rest of the ingredients to the food processor and blitz until desired pesto texture. Stir the pesto mix in to the walnuts and season to taste.

  4. Chop the parsnips into chunky slices and drizzle with oil and a pinch of salt. Roast until golden. Prepare a few big handfuls of radicchio with a slight drizzle of oil and vinegar (I used ACV) then place the roasted parsnips and dollops of pesto on top.

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