Ingredients:

• 50-70 g Tamsin parsley
• 1-2 garlic cloves
• a splash of lemon juice or to taste
• 70-100 g olive oil
• 25 g pecorino cheese
• 40 g walnuts or cashews

Preparation:

1. Measure all ingredients into a blender: Tamsin parsley, olive oil, pecorino, walnuts or cashews, and a splash of lemon juice.
2. Blend into a pesto – you can leave it slightly coarse for a nice texture.
3. If the mixture feels too thick, add a drizzle of olive oil until the consistency is right.
4. Taste and adjust the flavor as needed with lemon juice or a pinch of salt.
5. Store in an airtight jar in the refrigerator

Roasted Root Vegetables with Tamsin Herbs and Pesto

Ingredients:

• Carrots (no need to peel)
• Parsnip
• Turnip
• Olive oil
• Salt
• Black pepper
• Dried thyme
• Tamsin parsley and dill
• Toasted walnuts
• Parsley pesto

Preparation:

1. Prepare the root vegetables:
   – Peel the parsnip and turnip, but leave the carrots unpeeled.
   – Slice all the root vegetables into thin slices using a mandoline.
2. Toss the slices in olive oil. Season with salt, black pepper, and dried thyme.
   – Spread the root vegetables on a baking sheet lined with parchment paper.
   – Roast in a 200–225°C oven for about 20–25 minutes, until they are tender and slightly caramelized.
3. Spread a layer of parsley pesto on the bottom of a serving plate.
   – Place the roasted root vegetables on top.
   – Sprinkle toasted walnuts over the top.
   – Finish with a generous amount of chopped Tamsin parsley and dill.