Roasted Kohlrabi with Pumpkin Seed Pesto

Ingredients

For the Pumpkin-Seed Pesto

• 3 cups toasted pumkin seeds
• 4 lemons, zested and juiced
• 125 g basil, chopped (about 1/4 lb or 3 bunches)
• 1 bunch parsley, chopped
• 1 bunch cilantro, chopped
• 50 g Cotija cheese, grated
• 2 cloves garlic minced
• 1 ½ cups olive oil
• Salt and pepper, to taste

For the Roasted Kohlrabi

• 1 ½ lb kohlrabi, stems removed and peeled
• 1 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 the Lemons & Herbs
1. Zest and Juice all of the lemons and combine, reserve for later to add into the mixture.
2. Rough chop the basil, parsley and cilantro.
3. Combine the Pesto Base In a large mixing bowl, combine the cooled pumpkin seeds, chopped herbs, cheese, and minced garlic.
4. Process the Pesto Using a food processor fitted with the chopper blade, pulse the pesto base until roughly chopped but still textured. Depending on the size of your blender, you may need to work in batches. If so, transfer each batch into another mixing bowl.
5. 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’s Tip: The pesto can be made up to 5 days ahead; store refrigerated in an airtight container.
6. Roast the 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.
7. Assemble the Dish 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.