This dish is exceptional and screams the Fall season for me. The first time I saw kohlrabi was while working at Café Boulud in New York City. I loved its alien shape and green tops that made it look almost sci-fi. When we trimmed and roasted them in a pan—finishing with butter, parsley, and lemon—it had a surprisingly nutty aroma and the flavor bomb was unforgettable. I always take the seasonal cues when Texas has local kohlrabi in full bloom. For this recipe I wanted to highlight the nutty roasted flavor of kohlrabi and dress it with a toasted pumpkin seed pesto for a vegetarian dish that can double as a main on any table!
Active time: 45 min • Total time: 1 hr 20 min
1 ½ quarts pesto (maybe a little more)
4 oz roasted kohlrabi with ½ cup pesto
~10
• microplane zester • Food processor (ie. Robot Coupe) • 2 mixing bowls
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
- 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.
- Meanwhile Prepare the Lemons & Herbs
- Zest and Juice all of the lemons and combine, reserve for later to add into the mixture.
- Rough chop the basil, parsley and cilantro.
- Combine the Pesto Base In a large mixing bowl, combine the cooled pumpkin seeds, chopped herbs, cheese, and minced garlic.
- 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.
- 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.
- 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.
- 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.
Serving & Storage Suggestions
- Ideal Temp: This can be served as kohlrabi is pulled from the oven and tossed with room temperature pesto. The pesto will perfume once it hits that hot vegetables.
- Make Ahead Optionality: The pesto can be made a couple of days in advance. Store in the fridge and use to dress vegetables as needed for the dinner or event.
- Favorite Beverage Pairing, if any: This can be paired with a dry Chenin Blanc
- Complimentary Menu Ideas! I would serve this alongside roasted sweet potato, butternut squash or even as a condiment for green beans or kale salad.
Did you make this?
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