These hasselback sweet potatoes with ‘whatever’s in the fridge’ zero-waste pesto are the perfect January dinner – super simple to prepare, delicious and satisfying, packed full of nutrients and a very economical way to transform cheap, widely available seasonal ingredients or whatever needs using up, into something special!
Hasselback Sweet Potatoes with Zero Waste Pesto
- 2 x Sweet Potato
- 1 Large Bunch Basil
- 1 Clove of Garlic, crushed
- 2 x Lemons, zest and juice
- 50g Toasted Pine Nuts
- 3 tbsp Olive oil
- Handful of Kale or Mixed Salad Leaves
- Heat your oven to 160C fan/180C.
- Cut each sweet potato in half lengthways and then slice down ¾ of the way at about 1cm intervals. Place on a baking tray and rub all over with olive oil and sea salt.
- Cook for 35-40 minutes, or until they are cooked through but holding shape.
- While the potatoes are cooking, make the zero waste pesto.
- In a small blender, combine the toasted pine nuts, basil and 1 lemon zest and juice. Drizzle in the olive oil as you blitz. Make sure you use all the basil stalk.
- Very thinly slice the kale and dress in a bowl with zest and juice of the other lemon, a drizzle of oil and a little sea salt.
- When the potatoes are cooked, remove from the oven and allow to cool for a few minutes before serving with the pesto and kale salad.
(Tip for zero waste pesto – you can use other soft herbs alongside some basil, leftover rocket adds a peppery punch, pinenuts can be replaced for nuts you already have in your cupboard. Feel free to add in cheese or cheese rinds from Parmesan, Pecornio or any Italian hard cheese)