Description
Sweet Potato with Walnut Pesto is the perfect, magical fall recipe to springboard you to success and abundance at the onset of the season!
Ingredients
- 2 whole Large Sweet Potatoes, Or 4 Small
- 5 ounces, weight Arugula
- Your Favorite Dressing, To Serve
- FOR THE WALNUT PESTO:
- 1 cup Carrot Top Leaves, Packed And Chopped
- ½ cups Walnuts
- ¼ cups Nutritional Yeast
- 1 teaspoon Garlic, Finely Chopped
- ½ teaspoons Salt
- 1 Tablespoon Lemon Juice
- ¼ cups Olive Oil
Preparation
Pierce sweet potatoes with a fork, and microwave on high for about 7 minutes, turning once halfway through the cooking process.
While potatoes are cooking, add carrot tops, walnuts, nutritional yeast, garlic, salt, and lemon juice to a large food processor. Turn the food processor on, and slowly drizzle in the olive oil. Continue to process until the mixture turns to a chunky paste.
When potatoes are done cooking, ensure that they have a slight give to them when squeezed, or when a knife can easily be slipped into the center. Split potatoes lengthwise and pinch them inward, fluffing the center. Portion potatoes among plates, dividing walnut pesto among them, on top of the potato. Divide arugula among plates, and serve with your choice of dressing.
