What to do with those leftover herbs and greens? Make a pesto! This is a recipe that you can swap in herbs that are laying around. Use thyme, dill, oregano, parsley, or any of your favorite greens like curly kale.
Preheat oven to 400. Lay diced sweet potatoes flat on a baking sheet lined with parchment paper and bake for 15-20 minutes until tender. If using canned chickpeas, rinse well and dry. (Chickpeas cooked in a pressure cooker are recommended.)
Pesto Method
Blend all ingredients in a blender until smooth, about 20 seconds.
Plating Method
Add sweet potatoes and chickpeas to a bowl and fold together with pesto.
Season with salt and pepper.
Add some toasted nuts and seeds for some additional crunch!