Roasted Sweet Potato Fries With Carrot Top Pesto
Packed with lemon zest, raw pumpkin seeds, and a handful of carrot tops (you can't taste them—promise!), this dairy-free pesto is a fridge staple. Delicious on top of roasted carrots, it's also a satisfying pasta sauce and sandwich spread.
Ingredients
Sweet Potato Fries
- 1 large sweet potato
- Avocado oil spray
- 1/2-1 teaspoon garlic powder
- 1/2 teaspoon sea salt
Vegan Carrot Top Pesto
- 1 cup loosely packed basil
- 1 cup 1 cup carrot tops (the greens from approx. 4-5 carrots)
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1/4 cup raw pumpkin seeds
- 1/2 cup extra-virgin olive oil
- Juice of 1/2 lemon
- 1 teaspoon lemon zest
- 1/4-1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
- Cut sweet potato into wedges, place on baking sheet, and drizzle with avocado oil spray and seasonings. Bake for 30-35 minutes (or until the sweet potatoes are browned).
- While the sweet potatoes are baking, add all pesto ingredients to your food processor. Process until well-combined. Let sit on the counter.
- Remove fries from the oven, let cool for 5-7 minutes, then generously spoon pesto across the sweet potatoes.
Notes
Store any remaining pesto in an air-tight container in the fridge. This pesto will stay fresh in the fridge for up to one week (pro tip: drizzle remaining pesto with a bit more olive oil to keep the pesto green).