Roasted Kohlrabi with Pumpkin Seed Pesto

Ingredients

For the Pumpkin-Seed Pesto

• 1 1/2 cups toasted pumkin seeds
• 2 cups (75 g) basil, leaves
• 1/2 cup (28 g) parsley, leaves & stems, chopped
• 1/2 cup (28 g) cilantro, leaves & stems, chopped
• 25 g Cotija cheese, grated
• 1 clove garlic minced
• 2 lemons, zested and juiced
• 3/4 cup olive oil
• Salt and pepper, to taste

For the Roasted Kohlrabi

• 3 lb kohlrabi, stems removed and peeled
• 2 Tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Toast the Pumpkin Seeds Toast the pumpkin seeds on a sheet tray in a 350°F oven until golden brown, 15-20 min. Let cool completely.
2. Meanwhile Prepare Pesto Ingredients
1. Rough chop the basil, parsley and cilantro.
2. Grate cheese.
3. Mince garlic.
4. Zest and juice all of the lemons and combine.
3. Make Pesto Base Once your pumpkin seeds are cool, put them in a food processor fitted along with the herbs, cheese and garlic. Pulse the pesto base until roughly chopped but still textured.
4. Finish the Pesto Add olive oil to the pesto base to loosen the mixture until it resembles chimichurri. Add lemon juice and zest gradually to reach your preferred brightness—I like it bright and citrus-forward. Season with salt and pepper to taste. Chef Tip: The pesto can be made up to 5 days ahead; store refrigerated in an airtight container.
5. Roast Kohlrabi Preheat oven to 400°F. Dice kohlrabi into 1-inch cubes, toss with olive oil, salt, and pepper, and spread on a baking sheet. Roast until golden brown and tender-crisp, about 15–20 minutes, stirring once halfway through.
6. Assemble Toss the hot roasted kohlrabi with room-temperature pesto until well coated. Finish with a sprinkle of fresh lemon zest over the top and serve warm.