Sweet Potato Pesto
This Sweet Potato Pesto blends soft roasted sweet potato with parmesan, garlic, and walnuts to create a velvety, flavorful sauce that feels both comforting and fresh. It’s an easy and creative way to use sweet potatoes, and the result is a beautiful, naturally orange spread that adds color and depth to any dish. With just a handful of ingredients, you get a smooth, savory-sweet pesto that tastes like a warm hug.
Serve it over hot pasta, mix it with quinoa or couscous, or spoon it onto roasted vegetables for extra richness. It’s also fantastic as a sandwich spread, a dip for crackers and raw veggies, or a topping for grilled meats and fish. Whether you’re hosting friends, building a fall-inspired menu, or planning quick weekday meals, this pesto brings delicious flexibility to the table.
Sweet Potato Pesto
Ingredients
- 250 g sweet potatoes
- 2 garlic cloves
- 1 tbsp dried oregano
- 30 g walnuts
- 50 g parmesan cheese
- 35 ml extra virgin olive oil
- salt
- pepper
Instructions
- Preheat the oven to 230°C (445°F) with the fan on.
- Prick the sweet potatoes with a fork, season with salt and pepper, and wrap them in aluminum foil.
- Place the wrapped sweet potatoes on a baking tray and bake for 1 hour, or until fully soft.
- Remove from the oven, unwrap, and allow them to cool slightly.
- Peel the sweet potatoes, add the flesh to a blender along with the garlic, oregano, walnuts, parmesan, and olive oil.
- Blend until smooth, adjusting seasoning to taste.
- Transfer to jars and serve immediately or store in the refrigerator.
Notes
Related: Beetroot Pesto with Pistachios
Related: Savory Pesto Babka
Related: Basil Pesto Recipe
Related: Sweet Potato Crème Brûlée
Related: Crispy Roasted Sweet Potatoes
