Baked Sweet Potatoes with Tatsoi Pesto
Tatsoi, Chopped (4 Cups) ‡
Basil, (1/2 cup) ‡
Garlic, Cloves (3 big) ‡
Walnuts, (1/2 cup)
Romano cheese, grated (3/4 cup)
Dried Oregano, (1 tsp)
Black Pepper, (1/2 tsp)
Salt, (1 tsp)
Honey, (2 tsp) ‡
Lemon juice, (1/3 cup) ‡
Olive oil, (1/4 cup)
Sweet potatoes, Baked (4 Big) ‡
Red Cabbage, chopped (1/4 Cup) ‡
Purple Radish Micro-green, for garnish ‡
‡: available in Tall Tree Organic Subscription
Remove the bottom few inches of the tatsoi and then loosely chop the rest. Add it to the food processor with the basil, garlic, walnuts and romano and pulse in to small pieces.
Add the oregano, pepper, salt, honey, lemon juice and olive oil and pulse until combined.
Serve over baked sweet potatoes using red cabbage and purple radish micro-green as garnish.