How to make Walnut Pesto in Sweet Potatoes -
Sweet potatoes and sundried tomatoes tossed in walnut pesto – yummy
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Sweet potatoes (शक्करकंद), Walnut kernels (अखरोट की गिरि)
Cuisine : Fusion
Course : Main Course Vegetarian
For more recipes related to Walnut Pesto in Sweet Potatoes checkout Khatti Meethi Shakkarkand Mangodi, Shakkarkand aur Palak ki Sabzi, Sweet Potato and Rosemary Mash, Mashed sweet Potatoes Thai Style-Cook Smart . You can also find more Main Course Vegetarian recipes like Matar Paneer Baingan Keema Bharta Paneer Angara - SK Khazana Cabbage and Rice Rolls
Walnut Pesto in Sweet Potatoes Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet & Sour
Ingredients for Walnut Pesto in Sweet Potatoes Recipe
Sweet potatoes well scrubbed and washed 3
Walnut kernels 1/2 cup
Fresh basil leaves 2 cups
Olive oil 5 tablespoons
Salt to taste
Sundried tomatoes soaked 15-20
Garlic 2 cloves
Black pepper powder 1/2 teaspoon
Parmesan cheese powder 1 tablespoon
Method
Step 1
Cut sweet potatoes into fingers and soak them in water.
Step 2
Heat 3 tbsps olive oil in a non-stick wok, drain the sweet potato fingers and add. Add salt and toss. Cover and cook on medium heat.
Step 3
Drain and roughly chop sundried tomatoes.
Step 4
To make pesto sauce, put basil leaves in a mixer jar, add garlic cloves, walnuts, 2 tbsps olive oil, salt, black pepper powder and parmesan cheese powder, and grind to a fine paste.
Step 5
When sweet potatoes are done, add pesto sauce, sprinkle a little water and mix well.
Step 6
Add most of the sundried tomatoes and toss. Cover and cook for 1-2 minutes.
Step 7
Transfer into a serving bowl, garnish with remaining sundried tomatoes and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
