Spinach Pesto

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Ingredients

4 servings

850 g
800 g
800 g
400 g
2 Sweet potatoes
Canned tomatoes
Canned kidney beans
Canned peaches
Spring onions 2 tea sp
2 tea sp
2 tea sp
1
2 cloves Chilli powder
Cumin
Smoked paprika powder
Onion
Garlic
Fresh coriander

Make it a dinner party!

The flavours come out even better if you add a shot of whiskey (don’t pick a too high-end one) before adding tomatoes and let it cook for a minute.

Variations

Halve the amount of kidney beans and serve with rice on the side.

Halve the amount of chilli powder at first if you or your guests like it less hot. You can always add more to taste later!

Prep

10 min

1. Dice onions and mince garlic
2. Peel and cut sweet potato in 2 cm cubes
3. Cut peaches into small wedges
4. Cut spring onions into rings

Cook

25 min

Sauté onion and sweet potato

high heat ~5 min, stir frequently

Add garlic, chilli powder, cumin and smoked paprika powder

medium heat ~2 min

Add tomatoes and kidney beans

drain kidney beans before adding, simmer ~15 min, season with salt and pepper

Add peach

turn off heat and let the peach warm up ~3 min

Garnish with fresh coriander and spring onions