The most satisfying vegetarian supper I’ve yet to come across. ‘Nuff said.
1 sweet potato
3/4 cup extra-virgin olive oil
1/2 cup pumpkin seeds
1/2 cup pinenuts
2 garlic cloves crushes
1/2 cup cilantro leaves
1/2 cup basil (purple or green)
3 T nutritional yeast
Juice from 1/2 a lemon
Salt & pepper
2 cups arugula
1. Preheat oven to 400ºF. Wash arugula and let dry.
2. Rub olive oil, salt and pepper on outside of sweet potato. Pierce once or twice. Bake for one hour in the oven. At some point during this one hour, toast pumpkin seeds and pinenuts until golden, roughly 10 minutes or less. Keep a close eye on them. Toss halfway through.
3. To make pesto, place basil, cilantro, 1/2 cup olive oil, nutritional yeast, lemon juice, salt, pepper, 2 cloves garlic, and 3/4 cups toasted seeds and pinenuts in a blender. Blend until completely combined but so it still has some texture to it (like crunchy nut butter).
4. On a plate, place arugula with the finished sweet potato on top. Once cool enough to touch, squeeze it a bit with your hands so the skin cracks and opens. Scoop some pesto on top and sprinkle the remaining 1/4 cup of seeds and pinenuts on top. Drizzle with olive oil and crack some salt and pepper on top.
Serves 1 as a main course or 2 as a side.