© Chris Court
Active Time
N/A
Total Time
40 MIN
Yield
Serves : 6 to 8

This chunky almond pesto is an excellent complement to potatoes, and it's also good on pasta. Slideshow: Perfect Pesto

How to Make It

Step 1    

Preheat the oven to 425°. On a baking sheet, toss the sweet potatoes with 2 tablespoons of the olive oil and season with salt and pepper. Roast for 25 to 30 minutes, turning occasionally, until tender and golden brown.

Step 2    

Meanwhile, in a pie plate, toast the almonds for about 3 minutes, until lightly golden; let cool completely. In a food processor, pulse the almonds with the basil and garlic until finely chopped. With the machine on, drizzle in the remaining 3/4 cup plus 2 tablespoons of olive oil. Transfer the pesto to a small bowl, stir in the cheese and lemon juice and season with salt and pepper. Serve the potatoes with the pesto.

Make Ahead

The pesto can be refrigerated overnight.

You May Like