Basil Pesto Bombs Recipe
If you’re in search of a unique, delicious appetizer that combines the freshness of basil with the richness of sweet potatoes, the Basil Pesto Bombs are a perfect choice! These delightful little bites bring together earthy flavors and a crunchy exterior, making them an ideal starter for any occasion. With the fragrant burst of basil pesto nestled inside a sweet potato dough, each bomb is a satisfying bite that pairs wonderfully with a fresh salad. Here’s how you can make these irresistible morsels at home.
Ingredients
| Ingredients | Quantity |
|---|---|
| Fresh Basil Leaves | 2 cups |
| Garlic (whole cloves) | 3 cloves |
| Walnuts or Pine Nuts | 1/3 cup |
| Extra Virgin Olive Oil | 1/2 cup |
| Parmesan Cheese (grated) | 2 tablespoons |
| Black Pepper Powder | 1/2 teaspoon |
| Lemon Juice | 1/2 tablespoon |
| Salt | 1 pinch |
| Sweet Potato | 400 grams |
| Chia Seeds | 1/2 tablespoon |
| Dried Oregano | 1/2 teaspoon |
| Apple Cider Vinegar | 1/2 tablespoon |
| Garlic (minced) | 1-2 cloves |
| Red Chilli Flakes | 2 teaspoons |
| Oats Flour | 1-1/4 cups |
| Salt | To taste |
| Sunflower Oil (for cooking) | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal (approx.) |
| Carbohydrates | 35g |
| Protein | 6g |
| Fat | 18g |
| Fiber | 5g |
| Sodium | 180mg |
Instructions
To prepare the Basil Pesto Bombs, follow these simple steps:
-
Make the Basil Pesto:
- Begin by thoroughly washing the basil leaves. Gently pat them dry with a kitchen towel to remove excess moisture.
- In a food processor or blender, combine the basil leaves, garlic cloves, walnuts (or pine nuts), Parmesan cheese, black pepper, lemon juice, and salt. Blend them coarsely.
- Gradually add the extra virgin olive oil while blending, or incorporate the oil in intervals to create a smooth, pesto consistency.
- Transfer the pesto to an airtight container and refrigerate for a couple of hours to allow the flavors to meld.
-
Prepare the Sweet Potato Dough:
- Wash, peel, and chop the sweet potato into small chunks. Steam the sweet potato until it becomes soft and fully cooked. Allow it to cool to room temperature.
- In a small bowl, add the chia seeds and pour in 1-1/2 tablespoons of water. Let the seeds swell and absorb the water for 10-15 minutes.
- In a large mixing bowl, mash the cooled sweet potato completely. Add 1 cup of oat flour, the soaked chia seeds, apple cider vinegar, oregano, minced garlic, salt, and red chili flakes. Mix thoroughly to form a dough.
- Let the dough rest for 15 minutes. Afterward, check its consistency—it should not stick to your hands. If it does, incorporate the remaining 1/4 cup of oat flour and mix again.
-
Shape the Basil Pesto Bombs:
- Pinch off a portion of the dough (about the size of a lemon) and flatten it with your palms. Spoon approximately 1 teaspoon of the prepared basil pesto into the center of the dough.
- Carefully fold the edges of the dough over the pesto and seal it completely to form a ball. Repeat the process with the remaining dough and pesto.
-
Cook the Basil Pesto Bombs:
- Heat a paniyaram pan or a mini Dutch pancake pan over low to medium heat. Drizzle a small amount of sunflower oil into the pan.
- Place the formed pesto bombs into the pan and cook, flipping them occasionally to ensure they cook evenly and acquire a golden-brown color on all sides. This should take about 5-7 minutes for each batch.
-
Serve and Enjoy:
- Once cooked to perfection, remove the basil pesto bombs from the pan and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the Basil Pesto Bombs warm with a side of your favorite fresh salad for a perfect combination of flavors.
Tips for Success:
- Make Ahead: Prepare the pesto in advance and refrigerate it to save time on the day of cooking. The pesto can be stored in the fridge for up to 3 days.
- Sweet Potato Variation: If you prefer a more savory flavor, feel free to substitute the sweet potato with mashed cauliflower for a lower-carb version.
- Cooking Alternative: If you don’t have a paniyaram pan, you can also bake these pesto bombs in the oven at 375°F (190°C) for 20 minutes or until golden brown, flipping halfway through.
Why You’ll Love This Recipe
These Basil Pesto Bombs are not only delicious, but they also bring a unique twist to traditional appetizers. The sweet potato base provides a naturally sweet, comforting flavor that pairs beautifully with the vibrant, zesty pesto. Whether served as a snack, appetizer, or part of a larger meal, these bombs are sure to impress your guests with their balance of flavors and textures.
Enjoy making these flavorful bites that will add a touch of creativity to your next gathering!
