Roasted Sweet Potatoes with Arugula Pesto
Alternatively, simply slice the sweet potato in half lengthwise and roast, cut side down at 425 for 25 minutes.
Ingredients
For the roasted sweet potato wedges:
- 1 sweet potato cut into wedges (skin on)
- olive oil
- salt and pepper
For the arugula pesto:
- 2 cups fresh arugula
- 1 cup fresh basil or baby spinach
- 2 cloves garlic
- ¼ cup pine nuts
- ¼ cup walnuts
- 1-1½ cups good extra-virgin olive oil + more if needed
- 1 cup freshly grated parmesan cheese
- Kosher salt to taste
Instructions
For the roasted sweet potato wedges:
- Preheat oven to 425 degrees.
- Arrange sweet potato wedges onto a lined baking sheet, spreading them apart so they are not touching. Lightly drizzle with olive oil and season with salt and pepper. Roast in the oven for about 35 to 40 minutes, depending on how crispy you want them.
- While the sweet potato wedges are in the oven, make your pesto!
For the arugula pesto:
- Combine the arugula, basil, garlic, pine nuts and walnuts in a food processor and pulse until coarsely chopped. With the processor running, slowly pour in the olive oil (I used about a cup) and process until the pesto is thoroughly pureed.
- Add the parmesan cheese and pulse for another minute. You can add the salt into the food processor or you can season later when serving. Up to you! Enjoy with the roasted sweet potato wedges!