Roasted Sweet Potatoes with Cilantro Pistachio Pesto
When I was at ALDI (sponsored trip, for the record!), I ate fabulously. And my entire culinary world was opened to the rather delicious and almost ridiculous savings that ALDI has on foods that I eat all the time: organic salad greens, wild fish, nuts, diced tomatoes and so much more. I already gushed about this tilapia recipe that is now in regular recipe rotation here at Casa de Walters and today I am thrilled to share with you another healthy recipe that I am crushing on. Hard.
We had these Roasted Sweet Potatoes With Cilantro Pistachio Pesto for dinner at the event, and I was blown away. They are a little sweet, a lot savory and absolutely delicious. Plus, is the below serving idea not the cutest idea ever? Little shot glasses! I’m totally serving these like this the next time I have people over.
Roasted Sweet Potatoes With Cilantro Pistachio Pesto
Recipe courtesy of Chef Kates, ALDI Test Kitchen
Ingredients
Sweet Potatoes:
3 pounds sweet potatoes, peeled and cut into wedges
1 tablespoon Carlini Extra Virgin Olive Oil
Stonemill Essentials Iodized Salt, to taste
Stonemill Essentials Ground Black Pepper, to taste
½ teaspoon Stonemill Essentials Chili Powder
Zest of 1 lime, divided
Cilantro Pesto:
1 teaspoon Stonemill Essentials Minced Garlic
1 bunch cilantro, stems removed
¼ cup Reggano Shredded Parmesan Cheese
1 ¼ cups Southern Grove Pistachios, shells removed, divided
3 tablespoons fresh lime juice
¼ cup + 2 tablespoons Carlini Extra Virgin Olive Oil
Stonemill Essentials Iodized Salt, to taste
Stonemill Essentials Ground Black Pepper, to taste
Directions
1. Preheat oven to 400°.
2. Place sweet potatoes on a baking sheet. Toss with oil, seasonings and half of the lime zest. Bake for 20 to 25 minutes or until tender and caramelized.
3. Meanwhile, prepare pesto: In a food processor, combine garlic, cilantro, Parmesan, 1 cup pistachios, lime juice and olive oil until desired consistency is reached. Season to taste with salt and pepper.
4. Roughly chop remaining ¼ cup pistachios.
5. Toss warm potatoes with pesto. To serve, sprinkle potatoes with remaining pistachios and lime zest.
What’s your favorite staple to pick up at ALDI? —Jenn