Sweet Potato Pesto
Chef Giorgos Tsoulis transforms simple sweet potatoes into a rich, creamy pesto that pairs beautifully with pasta, grilled meats, roasted vegetables, or crusty bread. This vibrant spread is packed with flavor from garlic, oregano, walnuts, and parmesan, and makes a versatile addition to your weekly meal prep.
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
Chef's Pencil:Pricking the sweet potatoes helps them cook evenly inside. The pesto will keep for 3–4 days in an airtight container in the fridge.
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