Sweet Basil Yam Pasta
I made this last night as I have many organic yams and nothing to do with them to have for lunch today at work, just finished and WOW! I did not expect it to be so good!!
I made a sweet basil dressing inspired by Bonobo’s, I did not write it down or have exact amounts, i made it to taste, pretty much winged it. I found this one by Dr. Ben Kim which is similiar (i used much less oil and more water in my version, no pepper, agave instead of honey and i am certain Bononbo’s doesn’t contain garlic but i added a little to mine):
1 cup cup of roughly chopped fresh basil leaves
.66 cup cup of cold pressed extra virgin olive oil
3 tablespoon water
2 teaspoon unpasteurized or raw honey **agave**
3½ tablespoon freshly squeezed lemon juice
1 clove garlic, pressed or finely minced
Blend all ingredients in a blender or food processor until creamy. Use immediately or store in an air-tight container for up to two weeks in the refrigerator.
Add this as a marinade to spiralizer yam(s), in a shallow container, just enough to ensure the “pasta” can soak, not covered by too much, and left over night
Lightly drain so it is just slightly moist with very little excess