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Rib-eye steaks with roasted roots & parsley pesto

Rib-eye steaks with roasted roots & parsley pesto Recipe

  • 250g celeriac , peeled and cut into chunks
  • 300g carrots , quartered lengthways
  • 3 long shallots , quartered, leaving root intact
  • 3 celery sticks, halved and sliced lengthways, plus a handful of celery leaves
  • 2 tbsp olive oil
  • 2 rib-eye steaks (around 250g/9oz each)
  • 1 head red or green chicory , broken into leaves, centre quartered
  • small bunch parsley
  • 25g unsalted cashews
  • 1 small garlic clove
  • 3 tbsp extra-virgin olive oil , plus extra if needed
  • squeeze of lemon juice
  • 3 tbsp grated Parmesan
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