Air fryer sweet potato hasselback with zero waste pesto recipe
Served with pesto and a kale salad, this delicious sweet potato recipe was developed by Sarah Turner, Head of Development at Social Pantry – a London catering company with a focus on sustainability. By using low-cost seasonal ingredients and substituting an oven for an air fryer, this dish is perfect if you're looking to save money and cut down on food waste.
Tip: For the zero waste pesto, you can use any soft herbs instead of chervil or parsley alongside the basil. The pine nuts can be swapped for whatever nuts you may already have in your cupboard (walnuts, cashews and almonds all work well), while Parmesan can be replaced by another Italian hard cheese like pecorino. For a peppery punch, throw in some leftover rocket (arugula).
Ingredients
- 2 sweet potatoes
- 1 bunch of basil
- 1 bunch of chervil or parsley
- 1 garlic clove, crushed
- 2 lemons, zested and juiced
- 50 g Parmesan, grated
- 50 g toasted pine nuts
- 3 tbsp olive oil
- 1 handful of kale or mixed salad leaves
- 2 sweet potatoes
- 1 bunch of basil
- 1 bunch of chervil or parsley
- 1 garlic clove, crushed
- 2 lemons, zested and juiced
- 1.8 oz Parmesan, grated
- 1.8 oz toasted pine nuts
- 3 tbsp olive oil
- 1 handful of kale or mixed salad leaves
- 2 sweet potatoes
- 1 bunch of basil
- 1 bunch of chervil or parsley
- 1 garlic clove, crushed
- 2 lemons, zested and juiced
- 1.8 oz Parmesan, grated
- 1.8 oz toasted pine nuts
- 3 tbsp olive oil
- 1 handful of kale or mixed salad leaves
Details
- Cuisine: Italian-inspired
- Recipe Type: Air fryer
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Heat your air fryer to 205ºC (400ºF).
- Cut each sweet potato in half lengthways, turn skin side up and then slice down ¾ of the way at ½ cm intervals. Rub all over with olive oil and sea salt.
- Cook for 15-20 minutes in the air fryer, or until the sweet potatoes are soft through and golden on the outside.
- While the potatoes are cooking, make the zero waste pesto. In a small blender, combine the toasted pine nuts (save a few to garnish the dish, if you like), herbs, Parmesan and the zest and juice of one lemon. Drizzle in the olive oil as you blitz. Season with sea salt to taste.
- Finely slice the kale. Dress in a bowl with the zest and juice of the other lemon, a drizzle of oil and a little sea salt. Mix and scrunch with your hands to help soften the kale.
- When the potatoes are cooked, remove from the air fryer and dress with the pesto and kale salad. Scatter over any remaining pine nuts.
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