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Dukka winter greens pesto

Serves: 6
Prep: 15
Cook: 20

    Basil is not a seasonal winter green but for pesto lovers anytime is a good time to eat pesto!

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    • 1 sweet potato, peeled and cubed
    • 500g pasta of choice
    • 250g english spinach
    • 1 cup pinenuts, toasted & cooled
    • 3 cloves garlic
    • 2 tbs savoury yeast flakes
    • 1/2 tsp salt
    • 1/3 cup light olive oil
    • 1 tbs dukka spice
    • squeeze lemon (optional)


    1. Toss sweet potato cubes in 2 tsp of the oil and arrange on oven tray. Bake in a hot oven, 200oC, until golden.
    2. Bring a large pot of water to the boil. Add pasta and cook until tender. Drain.
    3. While pasta and sweet potato are cooking, remove stems and veins from spinach.
    4. Place spinach, pinenuts, garlic, yeast flakes and salt in a food processor.
    5. Gradually add oil while processing mixture. Process until finely chopped.
    6. Fold pesto sauce and sweet potato through drained pasta. Arrange in serving bowls and top with dukka and a squeeze of lemon. Serve immediately.


    • Spinach can be replaced with kale in this recipe too.
    • Parmesan cheese can be used to replace savoury yeast flakes.
    • Savoury yeast flakes are available in health food stores. They are an excellent source of B vitamins and give the recipe a nutty cheesy flavour.

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