PARSLEY, LEMON, AND WALNUT PESTO ON ROASTED SWEET POTATOES

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Parsley, Lemon, and Walnut Pesto on Roasted Sweet Potatoes image

When roasting sweet potatoes, leave the skins on for greater nutrition (and better texture). High heat muddies the fresh flavors of the herbs and lemon zest in pesto, so spoon it on just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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.
  • Top roasted sweet potatoes with 2 tablespoons pesto.

Nutrition Facts : Calories 431 g, Fat 33 g, Fiber 6 g, Protein 5 g, SaturatedFat 4 g, Sodium 120 g

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