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Walnut Pesto in Sweet Potatoes
Main Ingredients | Sweet potatoes, Walnut kernels |
Cuisine | Fusion |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 3 sweet potatoes, well-scrubbed and washed
- 15-20 sundried tomatoes, soaked
- ½ cup walnut kernels
- 2 cups fresh basil leaves
- 5 tbsps olive oil
- Salt to taste
- 2 garlic cloves
- ½ tsp black pepper powder
- 1 tbsp parmesan cheese powder
Method
- Cut sweet potatoes into fingers and soak them in water.
- Heat 3 tbsps olive oil in a non-stick wok, add sweet potato fingers and salt and toss. Cover and cook.
- Roughly chop sundried tomatoes.
- To make pesto sauce, grind together basil leaves, garlic cloves, walnuts, 2 tbsps olive oil, salt, black pepper powder and parmesan cheese powder to a fine paste.
- When sweet potatoes are done, add pesto sauce, sprinkle a little water and mix well.
- Add most of the sundried tomatoes and toss. Cover and cook for a minute.
- Transfer into a serving bowl, garnish with remaining sundried tomatoes and serve hot.
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