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.

Share this post

Magazine Search

Sign up for our monthly newsletter

 

Recent Recipes articles:

July 13, 2015
Adapted from allrecipes.com
June 24, 2015
April 27, 2015
March 24, 2015
February 24, 2015
January 27, 2015
December 2, 2014

More recent articles:

The FruitGuys third Iron Chef competition a sizzling success
July 29, 2015
Food:
The joy of nut (and seed) butters
July 22, 2015
Save Sonoma County’s special apple, the Gravenstein
July 13, 2015
A good night’s sleep and how to get it
July 13, 2015
July 13, 2015
Creative ways to cut office food waste
July 9, 2015
Like pets, office sweaters (and jackets, shawls, and hand warmers) have a lot to say about their owner.
June 23, 2015
Dynamic warm-ups prepare your body and protect against injury
June 22, 2015
How to manage your sweat this summer
June 16, 2015

About Us

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.