Roasted purple sweet potatoes meet a vibrant Moringa-basil pesto in this nourishing twist on a Genovese classic. The pesto blends Moringa powder, Viridem Elixir, fresh basil, tangy cheese, and pine nuts into a creamy, earthy sauce—perfect for tossing with sweet, caramelized cubes of purple potato. Bright, bold, and packed with plant power.
RECIPE
- Prep time: 10 minutes
- Cook time: 30 minutes
- Yield: 1 sheet pan potatoes + 1 cup pesto
- Category: vegetables
- Recipe by: Silvia Bifaro
Ingredients:
Base Greens + Fats:
- 2 cups fresh basil leaves (or arugula)
- 1-2 Tbsp Moringa powder
- 2-3 cloves garlic, roughly chopped
- Generous pinch of coarse salt
- Dash of Viridem Elixir
- 1/3 cup pine nuts (or walnuts)
- 1/2 cup good olive oil, plus more as needed
The Tangy Element (choose one):
- 1/2 cup freshly grated Parmigiano-Reggiano or Pecorino cheese
- 1/2 cup vegan hard cheese
- 2-3 Tbsp prescineüa or sour cream
Roasted Purple Sweet Potato Ingredients:
- 2-3 medium purple sweet potatoes, cut into wedges
- 2-3 Tbsp olive oil
- Sea salt and freshly cracked black pepper, fresh herbs of choice
- Optional: almonds and hemp seeds to decorate
Instructions:
- Preheat oven to 425F.
- In a mortar and pestle (traditional) or food processor, blend garlic and salt.
- Add nuts, pound/pulse until roughly broken.
- Add basil/parsley and Moringa, working into a rough paste.
- Slowly drizzle in olive oil and Viridem while continuing to work the mixture.
- Fold in cheese and any additional tangy elements.
- Adjust consistency with more oil if needed - it should be creamy but not liquid.
- Toss potato wedges with olive oil, salt, pepper, and herbs.
- Roast 25-30 minutes until edges are caramelized and centers are tender.
- Serve warm with dollops of the pesto.
- The earthy sweetness of the purple potatoes creates a beautiful canvas for the mineral-rich notes of the Moringa pesto: the pesto’s tangy bite cuts through the sweetness perfectly.
Now add your twists and make it your own!
