We are living in weird times, folks. Amidst all the hardships that our world is facing right now, one of the silver linings we are finding is this shift back to nourishing and cooking for ourselves. This week in the Pop Up Market we had a lot of sweet potatoes and arugula! We decided to get creative and see what we could make with them!
Serves 3-4, makes about 2 cups of pesto which can be stored in the fridge or freezer!
5 sweet potatoes, peeled and diced into cubes
1 cup Brick Street Olive Oil for pesto, plus 2 Tb for sweet potatoes
2 cups Brick Street arugula
1 cup parmesan cheese
1 cup unsalted nuts, whatever you have on hand will work