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carrot top pesto vegan_air fryer sweet potato fries no oil

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.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Italian
Keyword: appetizer, gluten-free, healthy dish, healthy snack, vegan, vegetables

Equipment

  • 1 Baking sheet
  • 1 Food processor

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).