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
Juice of half a lemon
1 ts salt for pesto, plus salt and pepper to taste for sweet potatoes
Preheat oven to 450
Peel and dice sweet potatoes.
Line a cookie sheet with parchment paper.
Toss diced sweet potatoes with olive oil, salt and pepper. Then arrange them on parchment paper. Pro-tip: Do not overcrowd your potatoes! Roast them for 18 minutes or until brown on one side.
While potatoes are roasting add arugula, cheese, nuts, salt and lemon juice to a blender or food processor and pulse until it’s ground down.
Next stream in olive oil while the blender or processor is on until smooth.