Sunday, March 18, 2012

Parsley, Lemon and Walnut Pesto with Roasted Sweet Potatoes

Made this tonight and it was GOOD! 

Roasted Sweet Potatoes
4 sweet potatoes
1 TBSP olive oil
Preheat oven to 425 degrees. Cut sweet potatoes into 1" wedges.  Toss on a cookie sheet with olive oil. Season with salt and pepper. Roast, turning once, until golden and tender, about 25 minutes. Let cool slightly.

Parsley, Lemon and Walnut Pesto
6 TBSP olive oil
2 cups fresh, flat-leaf parsley
1 clove garlic
1/2 cup toasted walnuts
zest of one lemon
1 TBSP lemon juice
salt and pepper
Pulse in a blender or food processor until combined.
Spread on top of roasted sweet potatoes as a delicious side dish, snack or appetizer.

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