Sauces and Dips

This unique pesto combines the natural sweetness of roasted kumara (sweet potato) with the creaminess of cashews and a bright, tangy note from verjus. Aged Parmesan adds depth, while fresh herbs and a hint of spice make it a versatile and unforgettable dip, sauce, or spread.

Ingredients

• 1 large kumara (sweet potato), roasted and peeled
• ½ cup raw cashew nuts, lightly toasted
• ½ cup freshly grated aged Parmesan cheese
• ¼ cup verjus (or a mix of white grape juice & mild white wine vinegar)
• ¼ cup high-quality extra virgin olive oil
• 2 garlic cloves, roasted
• 1 small bunch of basil leaves
• ½ tsp Aleppo pepper (or mild chili flakes)
• ½ tsp smoked sea salt
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1 tbsp white miso paste (for umami depth)

Instructions

1. Roast the kumara at 200°C (400°F) until fork-tender (about 35 minutes). Let it cool, then scoop out the soft flesh.
2. In a food processor, blend the toasted cashews until coarsely ground.
3. Add the roasted kumara, Parmesan, verjus, olive oil, roasted garlic, basil, Aleppo pepper, smoked sea salt, lemon zest, lemon juice, and miso paste. Blend until smooth, adding a bit of water if needed for a looser consistency.
4. Taste and adjust seasoning with more verjus, lemon juice, or salt.
5. Serve as a dip, spread, or tossed with pasta or roasted vegetables.

Pairing Notes

• Wine pairing: A crisp Sauvignon Blanc or an unoaked Chardonnay complements the sweet and tangy balance of the pesto.
• Usage ideas: Spread on sourdough, mix into warm pasta, or serve alongside grilled meats or roasted vegetables.