Parsnip Fries with Lambs Quarter Pesto

I've come to love parsnips.  They blend with any flavor you cook them with (we enjoyed them with herb roasted chicken the other night).  Parsnips are beautiful in all their simplicity and also delicious by themselves made into fries.  Serve them with a bowl of pesto and you've got yourself one stunning side dish (or snack), pleasing to both the eye and palate.  I didn't realize pesto could be made with herbs other than basil until my friend Karen introduced me to this delightful, in-season variety made with lambs quarter and Swiss (or rainbow) chard.  GAPS, paleo, gluten-free, and the general foodie alike can all commune over this springtimey snack.

**  Don't discard any leftover fries!  They make delightful Savory Cakes!  A recipe that can be found here.**

Parsnip Fries with Lambs Quarter Pesto


For the Fries:

• 12 parsnips, peeled and sliced in strips no thicker than 1/2 inch
• 1/4 cup expeller pressed coconut oil
• 2 cloves garlic, minced
• 1tablespoon rosemary, minced
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon Celtic sea salt

1. Preheat oven to 400º F.  Melt coconut oil on low and stir in the garlic, rosemary, and pepper.  (Take a moment to close your eyes and breathe it in.  Heaven.  Nevermind the strange stares when you open your eyes back up.)  While the oil melts, prepare the parsnips.
2. Toss parsnips with oil mixture in a bowl.  Place seasoned parsnips on a baking sheet (stoneware makes these fries deliciously crisp) in a single layer, not overlapping.  
3. Bake on high for 30 minutes or until browned on the edges.

For the Pesto:

• 1 bunch lambs quarter leaves
• 5 Swiss (or rainbow) chard leaves, deveined and thickly chopped
• 3-4 cloves garlic
• 3 sprigs fresh rosemary, needles only (no woody parts)
• 1 teaspoon Celtic sea salt
• 1/2 cup pine nuts or pistachios
• 1/4 cup olive oil

1. While the fries bake, prepare pesto by placing all ingredients in a food processor.  Process until it's of the desired consistency.  Serve with warm parsnip fries.

Bon appétit!

~ Browse more Riddlelove recipes here. ~

I'm sharing this at Monday Mania, seasonal recipe round-up, Real Food Wednesday, Simple Lives Thursday, Pennywise Platter.