Best 2 Parsley Lemon And Walnut Pesto On Roasted Sweet Potatoes Recipes

Indulge in a culinary symphony of flavors with our tantalizing parsley, lemon, and walnut pesto, a vibrant sauce that elevates roasted sweet potatoes to new heights. This delightful dish combines the earthy sweetness of roasted sweet potatoes with a vibrant pesto, creating a harmonious balance of flavors and textures. The pesto's vibrant green hue, derived from fresh parsley and zesty lemon, complements the caramelized edges of the roasted sweet potatoes, while the crunchy walnuts add a delightful textural contrast. Prepare to embark on a culinary journey with this delectable combination of sweet, savory, and tangy flavors, perfect for any occasion.

For those seeking vegetarian and vegan alternatives, our versatile pesto also shines as a flavorful addition to grilled portobello mushrooms and hearty lentil salads. Experience the magic of this versatile condiment as it transforms everyday dishes into culinary masterpieces.

Let's cook with our recipes!

PARSLEY, LEMON, AND WALNUT PESTO ON ROASTED SWEET POTATOES

Parsley, Lemon, and Walnut Pesto on Roasted Sweet Potatoes image

When roasting sweet potatoes, leave the skins on for greater nutrition (and better texture). High heat muddies the fresh flavors of the herbs and lemon zest in pesto, so spoon it on just before serving.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 7

Ingredients

4 sweet potatoes, scrubbed and cut into 1-inch wedges
7 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 cups fresh flat-leaf parsley
1/4 teaspoon chopped garlic (about 1 small clove)
1/2 cup raw walnuts, toasted
Grated zest of 1 lemon, plus 1 tablespoon fresh lemon juice

Steps:

Preheat oven to 425 degrees. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil. Season with salt and pepper. Roast, turning once, until golden and tender, 23 to 25 minutes. Let cool slightly.
Meanwhile, pulse parsley, garlic, walnuts, zest, and lemon juice in a food processor until coarsely chopped. Drizzle remaining 6 tablespoons oil and process until combined. Season with salt and pepper.
Top roasted sweet potatoes with 2 tablespoons pesto.

Nutrition Facts : Calories 431 g, Fat 33 g, Fiber 6 g, Protein 5 g, SaturatedFat 4 g, Sodium 120 g

WALNUT AND PARSLEY PESTO

Walnut and Parsley Pesto image

I hope this walnut and parsley version serves as a reminder that 'pesto' is not a recipe, but a technique. The buttery walnuts temper the fire of the mashed garlic and pair beautifully with the aromatic, bittersweet parsley. Use on toasted bread, pizza or pasta, or on roasted chicken--it's that versatile!

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes

Yield 8

Number Of Ingredients 7

Ingredients

4 cloves garlic, sliced
1 large pinch kosher salt, plus more to taste
½ cup chopped raw walnuts
½ cup chopped Italian parsley
Juice from one lemon
2 tablespoons extra virgin olive oil
water, if needed

Steps:

Place garlic and salt in a mortar; smash and mash with the pestle until it becomes a paste, 5 to 8 minutes. Add walnuts; mash walnuts into a paste until you reach your desired texture (coarse or smoother), another 5 to 8 minutes. Add parsley and mash to break up and blend with the walnut/garlic mixture, about 4 minutes. Add lemon juice and olive oil; stir, mash, and emulsify liquids into the mixture until it becomes very thick and well blended, 8 to 10 minutes. Taste and adjust seasonings. If mixture seems too thick, whisk in a tablespoon of water, or as needed.
Spread on bread, use on pizza or pasta, or on roasted chicken. The taste is just like garlic butter, so use it as such.

Nutrition Facts : Calories 84.9 calories, Carbohydrate 2.4 g, Fat 8.3 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 77.6 mg, Sugar 0.4 g

Tips:

For the best flavor, use fresh herbs and freshly squeezed lemon juice.
If you don't have a food processor, you can chop the parsley, walnuts, and garlic by hand.
Taste the pesto before adding salt and pepper, as the Parmesan cheese may already provide enough saltiness.
If the pesto is too thick, add a little olive oil or water to thin it out.
Store the pesto in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months.

Conclusion:

This parsley, lemon, and walnut pesto is a versatile and flavorful condiment that can be used in a variety of dishes. It's perfect for roasted sweet potatoes, but it can also be used on pasta, grilled chicken or fish, or as a dip for vegetables. With its bright, herbaceous flavor and creamy texture, this pesto is sure to become a favorite in your kitchen.