A delightful and healthy dish featuring sweet potato noodles, roasted garlic, and a vibrant vegan pesto made with basil and nuts. This recipe is perfect for a summer meal and is both gluten-free and dairy-free.
1: Preheat oven to 400°F.
2: Cut the top off of a head of garlic, drizzle with olive oil, wrap in foil, and place on a baking sheet cut side up. Roast for one hour until soft.
3: Allow garlic to cool, then squeeze into a food processor with basil, pine nuts, and salt. Pulse until finely chopped.
4: Slowly add olive oil until desired consistency is reached.
5: Toast pine nuts in a skillet with olive oil until golden and fragrant. Season with salt.
6: Chop kale and massage to soften.
7: Cook sweet potato noodles according to package instructions, then strain and cool.
8: Toss cooked noodles with kale and cherry tomatoes in a bowl, drizzle with pesto, and garnish with toasted pine nuts before serving.
