Nourishing Baked Sweets with Kale-Hemp Seed Pesto
Ingredients (Serves 4)
4 sweet potatoes
1 cup packed kale leaved, washed and veins removed
1/4 cup packed parsley or cilantro leaves, washed
1/3 cup hulled raw hemp seeds
grated zest of 1 lemon
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper or pinch of ground cayenne pepper
1/4 cup extra virgin olive oil
1 cup steamed and shelled edamame
fresh pomegranate seeds
chopped fresh tomato
2 tablespoons aged balsamic vinegar
Bake sweet potatoes on foil at 425˚F for 30-40 minutes until fork tender.
Meanwhile lightly steam kale leaves for a several minutes to reduce any bitterness they might have (not necessary for baby kale leaves). Add lightly steamed kale, parsley, hemp seeds, lemon zest and juice, salt and pepper to a food process and pulse to finely mince leaves. With food processor running, slowly add oil until mixture is smooth and creamy.
When sweet potatoes are done baking, split them with a knife and stuff them with steamed edamame, tomatoes, avocado and pomegranate seeds. Top with pesto and drizzle with aged balsamic vinegar. Garnish with a sprinkle of hemp seeds and some fresh herb leaves.
Serve immediately. Store extra pesto in an airtight container refrigerated for up to 1 week or freeze for later use for up to 6 months.