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Parsley, Lemon, and Walnut Pesto on Roasted Sweet Potatoes


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.

  • Servings: 4

Source: Whole Living, March 2012


  • 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


  1. 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.

  2. 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.

  3. Top roasted sweet potatoes with 2 tablespoons pesto.

Cook's Notes

Brush this pesto on any roasted vegetable or piece of fish. You can also stir it into tuna salad.

Reviews Add a comment

  • Laila D
    9 DEC, 2012
    Very tasty, and unique. It was popular at the pot luck I made it for.