Diet: Gluten-Free, Vegetarian, Dairy Free, Vegan
If you’re not fond of cilantro, this delicious version of pesto may change your mind, and these healthy snacks will become a go-to appetizer at gatherings and potlucks.
Ingredients
- 2 pounds sweet potatoes (2-3 large)
- 2 bunches cilantro (1½ cups packed cilantro)
- ¾ cup unsweetened coconut
- ¾ cup shelled pistachios
- 4 cloves garlic
- 1 hot pepper (such as jalapeño or Thai), optional
- 1 lemon, juiced
- ¼ cup olive oil, plus 2 Tablespoons, separated
- Salt and black pepper
Directions
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Heat the oven to 450°F. Put 2 Tablespoons olive oil, salt and pepper (to taste) in a medium bowl. Slice the sweet potatoes in rounds about ½-inch thick and place in the bowl (no need to peel). Gently toss until covered with oil. Spread in a single layer on a baking sheet. Roast for 20 to 30 minutes, or until tender and slightly browned.
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While the sweet potatoes are roasting, make the pesto. Roughly chop the cilantro and blend both leaves and stems with the coconut, pistachios, garlic, hot pepper, and lemon juice. Add 2 Tablespoons of oil and blend until smooth. Add remaining oil, if needed. Taste and add salt if needed. If desired, thin the pesto with water or olive oil to make it more spreadable.
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When sweet potatoes are cooked through, spread on a platter and top with pesto. Serve immediately.