Roasted sweet potato with parsley & walnut pesto recipe
A delicious vegan dish or roasted sweet potato wedges with parsley & walnut pesto.
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Ingredients
- 1 kg sweet potato I prefer the orange sweet potatoes
- A generous glug of olive oil
- Salt and pepper
- Extra walnuts roughly chopped for garnish (optional)
- Fresh parsley or coriander leaves to serve optional
Pesto:
- Juice of one lemon – about 2 Tbsp
- 1 clove of garlic crushed
- 15 gms fresh parsley leaves only
- 40 gms raw walnuts
- 6 Tbsp olive oil
- Salt and Pepper
Instructions
- Preheat the oven to 180C / 350F and line a large baking sheet with non-stick baking paper or foil. Alternatively, just roast directly onto the sheet.
- Wash and scrub the sweet potatoes, and then allow them to dry. Cut them into roughly similar sized wedges and toss in a large bowl with a large glug of olive oil. Spread the wedges out over the baking sheet and season with salt & pepper. Bake for 1 hour or a little longer if they are very thick.
- To make the parsley and walnut pesto, crush the garlic and combine with the lemon. Either do this separately or bash them both in a pestle and mortar. Allow this to stand to infuse for about 20 minutes. Alternatively, if you like raw garlic, simply add the crushed garlic and lemon juice to the pesto.
- In a bowl of a small food processor or blender add all the ingredients and blend until smooth. Check the seasoning and add more salt and pepper as required.
- Serve the roasted sweet potatoes with a sprinkle of chopped walnuts and fresh parsley or coriander leaves (whole or chopped).
Notes
Store any leftovers in the fridge. This is a lovely recipe for meal prep.
Servings: 4