August 29, 2012

Roasted Sweet Potatoes with Walnut Pesto

WELL HELLO!!!!!!  Long time, no blog.  As I explained on our Facebook page, these past couple of weeks have been absolutely crazy.  Lots of moving, lots of changes.  Some positive, some negative, all part of life.

So anyway, I asked you last week on Facebook what recipes you'd be interested in us posting.  One response was, "Something with potatoes or sweet potatoes please!"  

Although it's still August for a few more days, there have been hints of cool evenings lately.....little teases of the lovely fall weather that will be here soon.  

I don't know about you, but the second the temperature dips below 58 degrees in the evening, and I need a hoodie because it's a little chilly, I think fall food (I swear I should be 876 pounds).  Pumpkin, cinnamon, sweet potatoes, chili, the list goes on and on.  

So, being the plant-based rock star that I am, I put two and two together - the request for potato recipes and the tease of the upcoming fall weather and decided to make something with sweet potatoes.

If you've been following us from the beginning, you know we've done quite a few things with the good old sweet potato.  You all know our undying love for our Sweet Potato & Black Bean Quesadillas, and the amazing Sweet Potato Burgers.  We've also done Sweet Potato Curry and Sweet Potato Stuffed Peppers.

However, this time, I wanted to make something different.

I wanted to stick with the combination of sweet and savory that we've come to know and love - but add a new twist.  Hello Roasted Sweet Potatoes with Walnut Pesto.


I love pesto - always have.  But now that I don't eat oil (essentially devoid of any nutrition, and pure fat - if you want the benefits of an olive, don't eat the oil, eat a freaking olive), and obviously don't eat cheese, I have had to be creative when it comes to pesto.  This pesto uses the fat of a whole food, walnuts, but still contains the flavor combination of classic pesto - garlic, fresh herbs, and a hint of lemon.

I ate this with a salad and big ol' glass of wine.  Yummy.  The roasted sweet potatoes reminded me of the upcoming fall, while the fresh pesto reminded me that it's still August, and to appreciate these last days of summer.

And the best part (well, second best after eating this)?  I had pesto leftover for dinner tonight!  Any guesses as to what I made with it tonight!?!  Stay tuned tomorrow to find out!

Love & Kale,
Ali

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Roasted Sweet Potatoes with Walnut Pesto
Serves: 4

Print here.

Ingredients:
  • 2 large sweet potatoes, scrubbed and cut into similar-sized wedges
  • 2 cups flat-leaf parsley
  • 2 cloves garlic
  • 1/2 cup raw walnuts, toasted
  • 1 tbsp fresh lemon juice
  • Grated zest of 1 lemon
  • Salt & pepper to taste
Instructions:
  1. Preheat oven to 450.  On a rimmed baking sheet, toss sweet potatoes with a little cooking spray and salt and pepper.
  2. Roast potatoes, turning once, until golden brown (about 20-30 minutes, depending on how large your wedges are).  Remove from oven and let cool slightly.
  3. Add parsley, garlic, walnuts, lemon juice and zest to a food processor or blender.  Process until coarsely chopped.  Add about 1/4 - 1/3 cup water to the mixture, until combined and a good pesto texture.  Season with salt and pepper to taste.
  4. Top the sweet potatoes with a drizzle of the pesto.  ENJOY!
 
Ingredients

Cut sweet potatoes, season with S&P, bake

Toast your nuts!!

Shove everything into the blender and let it go

Roast until golden brown and yummy looking

Oil-free Walnut Pesto

Drizzle pesto on top and EAT!



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