Recipe information
Yield
4 to 6 Servings
Ingredients
Preparation
Step 1
Preheat oven to 400°. Toss parsnips with 1 Tbsp. oil in a large bowl and season with salt and pepper. Arrange parsnips in a single layer on a rimmed baking sheet and roast until tender and lightly caramelized, 22–25 minutes.
Step 2
Meanwhile, pulse walnuts and herbs in a mini-processor until very finely chopped. (Alternatively, crush walnuts and herbs with a mortar and pestle to form a coarse paste.) Add remaining 2 Tbsp. oil and lemon juice and pulse to combine. Season pesto to taste with salt and pepper. Set aside.
Step 3
Let parsnips cool slightly, then transfer to a blender. Add stock; purée until smooth. Pour soup into a large saucepan and heat over medium heat until warmed through. Season with salt and pepper and divide among bowls. Drizzle with pesto and serve.
