Basil Pesto Bombs Recipe

Name: Basil Pesto Bombs Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 2 cup Basil (2 cups Basil leaves); 4 cloves Garlic (3 cloves Garlic + 1-2 cloves Garlic minced — up to 2); ⅓ cup Walnuts Pine Nuts (1/3 cup Walnuts pine nuts); ½ cup Extra Virgin Olive Oil (1/2 cup Extra Virgin Olive Oil); 2 tbsp Parmesan Cheese (2 tablespoons Parmesan cheese); ½ piece Black Pepper (1/2 Black pepper powder); ½ piece Lemon Juice (1/2 Lemon juice); 1 pinch Table Salt (1 pinch Salt + Salt to taste); 400 g Sweet Potato (400 grams Sweet Potato); ½ piece Chia Seeds (1/2 Chia Seeds); ½ piece Dried Oregano (1/2 Dried oregano); ½ piece Apple Cider Vinegar (1/2 Apple cider vinegar); 2 tsp Red Pepper Flakes (2 teaspoons Red Chilli flakes); 1 cup Oat Flour (1-1/4 cup Oats Flour — up to 0.25); 0 pieces Vegetable Oil (Oil to cook)

Basil Pesto Bombs Recipe - Continental Party Appetizer & Starter Recipes (Italian)

45 minItalian

Servings4

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Vegetarian
Pescatarian
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Egg Free

Steps

1To prepare Basil Pesto Bombs Recipe, to make basi pesto, wash the basil leaves and drain the excess water and dry them by placing them on kitchen towels.
2Now place all the ingredients of the basil pesto except olive in a food processor/ blender and blend them coarsely while slowly incorporating oil while blending or adding oil in intervals.
3Store this in an air tight container in the refrigerator for a couple of hours.
4Wash, peel and chop the sweet potato and let it steam cook until it is completely soft. Let this cool to room temperature.
5In a bowl, add chia seeds and add 1-1/2 tablespoons of water and let it swell for 10-15 minutes.
6Now in a large mixing bowl add sweet potato and mash it completely add 1 cup of oat flour, chia mixture, apple cider vinegar, oregano, garlic, salt, chilli flakes and mix them all together to form a dough.
7Let this rest for 15 minutes and check for the stickiness. It should not stick to your hands. If the dough is sticky add the remaining 1/4 cup oat flour and mix well.
8Now pinch a lemon sized dough, flatten it and spoon 1 teaspoon of basil pesto into the centre and seal all the sides to form a ball. Repeat with the remaining dough mixture.
9Cook them on a paniyaram pan/mini dutch pancake pan by drizzling very little oil on a low to medium heat by flipping in between, to get an even colour.
10Serve basil pesto bomb recipe with your favourite salad.