Walnut pesto roasted potatoes & parsnips

serves 4-6


This deliciously diverse dish contains 8 different types of plant-based goodness, including walnuts to add that extra crunch and sweetness, and is all about satisfying your taste buds AND your gut microbes – it’s a win-win!

Large oven baking dish full with roasted potatoes and parsnips, mixed with walnut pesto

8 Plant Points


For the pesto

  • 3/4 cup walnuts
  • juice from 1/2 lemon
  • 2 garlic cloves
  • 2 1/2 cups of kale
  • 1/3 cup extra virgin olive oil
  • 1/2 cup nutritional yeast or parmesan
  • pinch of salt
  • pinch of pepper

For the veg

  • 3 sweet potatoes, cut into chunks
  • 10 new potatoes
  • 2 large roasting potatoes, peeled & quartered
  • 1/4 red cabbage, cut into chunks
  • 2 parsnips, sliced lengthways
  • 2 carrots, peeled & sliced lengthways
  • handful of walnuts, crushed


  1. Preheat the oven to 180C
  2. First, parboil the roasting potatoes in a saucepan of water on a medium heat for 10 minutes.
  3. Meanwhile, prepare the pesto by combining all of the pesto ingredients in a blender and blending until smooth.
  4. Drain the roasting potatoes and place in a large roasting dish along with the sweet potatoes, new potatoes, red cabbage, parsnips and carrots.
  5. Pour the pesto onto the vegetables and mix well so everything is evenly coated.
  6. Place the dish into the oven for 45-50 minutes, until cooked.
  7. Top with crushed walnuts and serve.


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