This rich pesto will have you appreciating the gorgeousness of the quite unrated bittersweet flavor bomb.

Yield: 4 cups

Total cook time : 1 hours 30minutes  Preparation time : 1 hour Cook time: 30minutes

Ingredients

• 2 cups sweet potato leaves,74 grams
• ½ cup spring onion chopped,52 grams
• ½ cup garlic chives,48 grams
• ½ cup aloe vera leaf finely chopped,  150 grams
•  2 quarters small preserved lemons finely chopped,14.5 grams
• 1 cup roasted peanut powder,96 grams
• 1 cup castor sugar, 200 grams
• 1 cup white vinegar, 250mililitres
• 1 cup soy bean oil, 250mililitres
• Salt to taste

Method

• Soak the sweet potato leaves in water with a tablespoon of vinegar for 30mins to clean and soften.
• Soak the chopped Aloe Vera in water for an hour to get rid of the excess bitterness.
• Dry roast peanuts in medium high pan continuously stirring for 10 minutes, let cool and pound to a powder in mortal and pestle.

Combine all in ingredients in a large Mortar and Pestle, slowly pounding and mixing until you form a paste to your desired constituency.

Notes

• If using a food processor, add a few stems to the 2 cups of  sweet potato leaves for little more texture.
• Roasting the peanuts give the pesto a depth of flavor, as opposed to traditional non roasted nuts in Pestos.
• The persevered lemon and Aleo Vera are what makes it iconic taste and hopefully a mainstay in any homecook ‘s pantry.
• Use it as a base for soups, stews, vinaigrette, spread and a dip.
•  It’s more on the side of a “Pitou” (French pesto) as it has no cheese.
• It keeps for 3 months in the fridge and 6 months in the freezer.
• This Pesto will turn to a darker green, blanched or not, that’s perfectly normal. Blanching isn’t necessary for the leaves.