Last Sunday, we wanted some pesto to go with angel hair pasta and mussels. I didn’t have a jar or enough basil but I had plenty of sweet potato leaves. So I decided to make a substitution, a few really.
I found a recipe that said you could substitute almost any green leaf, any nut, and any oil. So this is the recipe and ingredients that I used.
- 2 cups sweet potato leaves
- 3 cloves garlic
- 1/3 cup walnut oil
- 3 tbsp pistachio nuts
- 1/4 parmesan cheese
I mixed all the ingredients into a nutribullet ninja and pulsed until well mixed.
The sweet potatoes are growing in my garden (the vines are overgrown) and the garlic is lactofermented from last year.
I made three batches and still have some leaves left. This weekend, I need to fill some icecube trays and freeze the pesto so it will last. We often add this to noodles, soup, roasts, and other dishes.