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Dukka winter greens pesto

Serves: 6
Prep: 15
Cook: 20

    Basil is not a seasonal winter green but for pesto lovers anytime is a good time to eat pesto!

    Love this recipe? It’s just one of 25 heart-warming and body-loving recipes you’ll find in our Winter Weeknights cookbook. Click here to claim yours now…


    Ingredients

    • 1 sweet potato, peeled and cubed
    • 500g pasta of choice
    • 250g english spinach
    • 1 cup pinenuts, toasted & cooled
    • 3 cloves garlic
    • 2 tbs savoury yeast flakes
    • 1/2 tsp salt
    • 1/3 cup light olive oil
    • 1 tbs dukka spice
    • squeeze lemon (optional)


    Method

    1. Step 1

      Toss sweet potato cubes in 2 tsp of the oil and arrange on oven tray. Bake in a hot oven, 200

    2. Step 2

      Bring a large pot of water to the boil. Add pasta and cook until tender. Drain.

    3. Step 3

      While pasta and sweet potato are cooking, remove stems and veins from spinach.

    4. Step 4

      Place spinach, pinenuts, garlic, yeast flakes and salt in a food processor.

    5. Step 5

      Gradually add oil while processing mixture. Process until finely chopped.

    6. Step 6

      Fold pesto sauce and sweet potato through drained pasta. Arrange in serving bowls and top with dukka and a squeeze of lemon. Serve immediately.

    Tips

    • Spinach can be replaced with kale in this recipe too.
    • Parmesan cheese can be used to replace savoury yeast flakes.
    • Savoury yeast flakes are available in health food stores. They are an excellent source of B vitamins and give the recipe a nutty cheesy flavour.

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