Wednesday, May 30, 2012

Roasted Sweet Potatoes with Basil, Lemon, and Walnut Pesto

This is inspired from a Whole Living Magazine recipe.  It was actually supposed to be parsley pesto, but I didn't have enough, so I just made regular basil pesto.  The rest of the recipe is the same.  It was amazing on top of the roasted sweet potatoes.  Yum.


  • 4 sweet potatoes, scrubbed and cut into 1-inch wedges
  • 7 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 cups fresh flat-leaf parsley
  • 1/4 teaspoon chopped garlic (about 1 small clove)
  • 1/2 cup raw walnuts, toasted
  • Grated zest of 1 lemon, plus 1 tablespoon fresh lemon juice


  1. Preheat oven to 425 degrees. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil. Season with salt and pepper. Roast, turning once, until golden and tender, 23 to 25 minutes. Let cool slightly.
  2. Meanwhile, pulse parsley, garlic, walnuts, zest, and lemon juice in a food processor until coarsely chopped. Drizzle remaining 6 tablespoons oil and process until combined. Season with salt and pepper.
  3. Top roasted sweet potatoes with 2 tablespoons pesto.

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