Sliced hasselback parsnips are roasted until golden before being drizzled with pesto! Bursting with flavour and colour this is such a stunning dish!
I love the combination of coriander, lime and toasted pistachio nuts in this interesting take on a traditional basil pesto.
Seasonal Swaps: you can use any root vegetable here (cooked in the same way), beetroot, carrots and potatoes would all work well. If you are not keen on coriander you can easily replace with basil or parsley.