Roasted Root Vegetables With Walnut Pesto

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
173
FAT
19%
CHOL
1%
SOD
17%

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Ingredients for 10 servings

1/4 cup coarsely chopped walnuts , toasted

2 tablespoons water

1/2 teaspoon salt

3 cups cubed peeled turnips

2 cups basil leaves

1 garlic clove , peeled

Vegetables

1 tablespoon fresh lemon juice

cooking spray

1/4 cup grated fresh parmigiano-reggiano cheese

2 shallots , peeled and quartered

3 cups trimmed halved Brussels sprouts (about 1 pound)

3 cups sliced carrots (sliced 1-inch thick, about 1 pound)

Pesto

1/4 teaspoon fresh ground black pepper

3 cups sliced parsnips (sliced 1-inch thick, about 1 pound)

4 teaspoons extra virgin olive oil

1 large onion , cut into 8 wedges

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