Sweet Potato Leaf Pesto

Recipe courtesy of Delilah’s Farm

INGREDIENTS
2 cups sweet potato leaves
1/4 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 1/2 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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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.