Place the spiralized sweet potato in a large bowl, add the olive oil and garlic, mixing everything together ensuring all of the potato is coated.
Place onto a lightly greased baking tray and bake for 10 – 15 minutes until crispy, but not burnt!
Whilst the potatoes are baking, make the spinach pesto.
Place all of the spinach pesto ingredients into a blender (or use a pestle and mortar) and blitz together to a thick pesto consistency. Remove and place in an airtight jar.
When the potatoes are cooked, divide between two plates and top with 2 tbsp. Of the spinach pesto for each plate, then garnish with the chopped spring onions.
Notes
The spinach pesto can be kept sealed in the fridge for up to two weeks.