// Hassle-back Sweet Potato with Pesto // How sensational does this look!!
Clean the potatoes well and cut off the ends, then slice the potatoes thinly but not all the way through (use chopsticks to help as a guide). .
Drizzle well with garlic olive oil, coconut oil or melted ghee and season really well. Bake at 200C until soft on the inside and crispy on the outside. Drizzle with a little honey (optional).
Hand chop a pesto - basil leaves, activated pecans, garlic olive oil, 1/4 clove grated garlic, lemon zest and juice, salt flakes, Parmesan or nutritional yeast to taste. Serve topped with pesto and a large side salad. .
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