Inspired by Vanessa Sherwood
's recipe posted on GreenChefs
I just love this dish! Even Don, who was never a parsnip fan, enjoys it. I find that the personality of the Cilantro Pesto blends just beautifully with the root vegetables. Add some marinated or stir-dried veggies, such as broccoli and mushrooms (oysters work wonderfully!) for a special touch. Feel free to use whatever pesto recipe you prefer.
Pumpkin Seed Pesto
By Vanessa Sherwood
1/2 Cup Raw Pumpkin Seeds, soaked 1 hour or more
1/2 Bunch Cilantro
3 Tbs Olive Oil
2 Tablespoon Lime Juice
1 Large Clove Garlic Minced
1/2 Teaspoon Himalayan Crystal Salt
1/4 Teaspoon Cumin
Blend in food processor until smooth.
Carrot & Parsnip Pasta
2 to 3 Large Carrots
2 Large Parsnips
Some Olive Oil
1/2 Cup Pumpkin Seeds for the garnish
Make angel hair pasta, using a spiral slicer! Alternatively, with a vegetable peeler, peel the carrot and parsnip into thin ribbons. Place into a large bowl and drizzle with a little olive oil.
Stir-dried Mushrooms and Broccoli
2 or 3 cups of Portobello or Oyster mushrooms
2 cups of broccoli
a little olive oil
a little Braggs, Nama Shoyu or salt
1 or 2 garlic cloves, crushed (garlic powder would also work)
Thinly chop the mushrooms, and divide the broccoli into small florets.
In separate bowls, toss the mushrooms and broccoli with the oil, garlic, and Braggs.
Dehydrate the mushrooms on a teflex sheet for 1-2 hours until soft.
Put the broccoli in a bowl covered with a plate and leave in the dehydrator for 1 or 2 hours as well. This is to get a 'stir-dried' effect and prevent the broccoli from getting all shriveled up and dry.
Toss the carrot and parsnip pasta with the Cilantro-Pumpkin Pesto. Because the pesto will be quite thick, you may need to use your hands to make sure it is mixed in well. Top with stir-dried mushrooms and broccoli. If desired, sprinkle with pumpkin seeds and serve.