2Large Sweet Potatoes or 4 Small Single Serving sized
1CupPacked Carrot Top Leaveschopped
½CupWalnuts
¼CupNutritional yeast
1TeaspoonGarlicfinely chopped
¼TeaspoonSalt
1TablespoonLemon Juice
¼CupOlive Oil
5OuncesArugula
Your choice of salad dressing
Instructions
Pierce sweet potatoes with a fork, and microwave on high for about 7 minutes, turning once halfway through the cooking process.
While the potatoes are cooking, add the carrot tops, walnuts, nutritional yeast, garlic, and lemon juice to a large food processor. Turn the food processor on, and slowly drizzle in the olive oil. Continue to process until the mixture turns to a chunky paste.
When the potatoes are done cooking, ensure that they have a slight give to them when squeezed, or when a knife can easily be slipped into the center. Split the potatoes lengthwise and pinch them inward, fluffing the center. Portion the potatoes among 4 plates, dividing the walnut pesto among them. Divide the arugula among the plates, and serve with your choice of dressing.