condiment · dairy free · egg-free · Gluten Free · lunch · Sauce · Snack · vegetable · Vegeterian

Broccoli and Sunflower Seed Pesto Over Roasted Sweet Potatoes

I love my food processor for the simple fact that I can take some leftovers, whiz them together with some kind of aromatics and end up with a perfect dinner in no time. This could be an easy side but in my case it was a perfect complete dinner.  I’ve done a similar recipe before but this one is a bit different with the addition of the seeds and different veggies.  Feel free to add, remove or substitute with whatever veggie, herb, seed (or nuts if you have no allergies) you have on hand.  Leftovers are included in there as long as it is not a watery veggie, things like roasted carrots, beets or cauliflower would work great.  If using spinach, kale or peas, blanch and rinse in cold water in order for the vegetable to keep it’s vibrant colour.  This pesto would be great over pasta, fish or chicken.

Preheat oven to 425°F.  Cut your sweet potatoes in small wedges and roast potatoes for 20 to 25 minutes, turning halfway.

While the potatoes are roasting, cook the broccoli and garlic flower in salted boiling water until broccoli is fork tender, drain and pass under cold water to keep green vibrant.
In the bowl of the food processor, add everything else and pulse until smooth, scraping once or twice the side of the bowl.

Ingredients

Pesto:

  • 1 head of broccoli
  • A few stems of garlic flower or 1 to 2 cloves of garlic
  • 1 roasted onions (you can also roast itat the same time with the potatoes in slices)
  • 1/2 cup of olive oil
  • 1/2 cup of sunflower seeds
  • Zest and juice of 1 lemon
  • 1/4 cup of fresh basil and/or mint
  • 2 tsp of red wine vinegar
  • Salt and pepper to taste

Roasted sweet potatoes:

  • 3 sweet potatoes
  • 2 tbsp of olive oil
  • 1 tsp of salt
  • 1/2 tsp of fresh ground black pepper
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