Name: Roasted Parsnip Soup with Walnut Pesto
Cook time: 30 minutes
Yield: 4 to 6 Servings
Ingredients: 2 pounds medium parsnips, peeled, cut into 1/2-inch pieces; 3 tablespoons extra-virgin olive oil, divided; Kosher salt and freshly ground black pepper; 2 tablespoons walnuts, toasted; 2 tablespoons finely chopped mixed fresh herbs (such as tarragon, flat-leaf parsley, and chives); 1 teaspoon fresh lemon juice; 4 cups vegetable stock

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