Sweet Potato Leaf Pesto

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Recipe courtesy of Delilah’s Farm

INGREDIENTS
2 cups sweet potato leaves
¼ teaspoon salt
1 tablespoon vegetable oil
2 teaspoons soy sauce
1–2 tablespoons slivered almonds
Dash or two of Asian hot sauce (optional)

PREPARATION

  • Bring a pot of water to a boil with the salt. Add sweet potato leaves and blanche for 1 minute.
  • Remove with a slotted spoon or spider and place quickly in a bowl of ice water to stop the cooking. Drain well.
  • Place all ingredients in a blender or food processor, and blend until smooth, adding a bit more oil if necessary.
  • Season to taste, and serve.

Yields ½ cup. Prep time, 10 minutes; cook time, 1 minute.

Cook’s note: Recipe may be doubled. Toss with pasta or rice, or use to top roasted potatoes, fish, or chicken.

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