Roasted Sweet Potato with Coconut Basil Pesto Pasta…

• YIELD: 2 Servings
• PREP: 5 mins
• COOK: 5 mins
• READY IN: 10 mins

Ingredients

• 1 cup fresh basil
• 1/2 cup coconut flesh (or 1/2 cup dried, soaked in water and drained)
• Juice from 1 lemon
• Olive oil, used to desired consistency
• Freshly ground black pepper
• 2 cup roasted sweet potato (you can use any leftover roasted veg you have as well)
• 2 zucchinis, spiralised and sprinkled with salt
• 1 cup mixed salad greens

Instructions

1. In a food processor or blender, process the basil, coconut, lemon juice and olive oil
2. Taste and adjust to taste- add a pinch of salt if you like, pepper, more lemon juice or more basil
3. Rinse zucchini pasta well, then massage the pesto into the noodles
4. Toss with roasted sweet potato and salad greens

• COURSE: Salad
• SKILL LEVEL: Beginner