Beets and Carrots with Walnut Pesto
This walnut pesto will hold in the fridge for up to a week and pairs well with just about anything!
Ingredients
2 lbs beets, peeled and cut into wedges
3 lbs carrots, peeled and cut into large pieces
1 cup walnuts
1/2 cup milk or oat milk
2 slices bread
1 lemon, zest and juice
5 sprigs parsley, roughly chopped
Method
- Heat oven to 400F
- Toss the carrots and beets in a big glug of oil with salt and pepper and roast until tender inside, about 35 minutes
- Meanwhile toast the walnuts until fragrant, about 7 minutes
- Roughly chop the bread and soak with the milk
- Add the walnuts, lemon zest, juice, pinch of salt, grind of black pepper and blitz in the food processor until chunky but spoonable
- To serve toss the warm beets and carrots with the parsley and transfer to a serving platter, spoon some of the walnut pesto all over and serve
