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Roasted Parsnip Soup With Walnut Pesto

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Roasted Parsnip Soup With Walnut Pesto

Ingredients

  • 2 pounds medium parsnips, peeled, cut into 1/2-inch pieces
  • 3 tablespoons extra-virgin olive oil, divided
  • kosher salt and freshly ground black pepper
  • 2 tablespoons walnuts, toasted
  • 2 tablespoons finely chopped mixed fresh herbs (such as tarragon, flat-leaf parsley, and chives)
  • 1 teaspoon fresh lemon juice
  • 4 cups vegetable stock
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