Parsley, Lemon, and Walnut Pesto on Roasted Sweet Potatoes
- 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
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Flat-leaf parsley, fresh (2 cups)
- Garlic (1/4 teaspoon)
- Lemon, zest of (1)
- Sweet potatoes (4)
- Walnuts, raw toasted (1/2 cup)
- Cooking & Baking
- Olive oil, extra-virgin (7 tablespoons)
- Salt and freshly ground pepper, Coarse (1)
Preparation
Read recipe preparation on wholeliving.com
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Published March 1, 2012 (11 months ago).
38 people saved this recipe.
