Beetroot Pesto

I’m crazy about this delightful variation to classic pesto. It has a fantastically rich, nutty taste and is super versatile.

Beetroot pesto

I love it as a spread

Beetroot pesto spread on cracker

It also works wonderfully stirred through pasta and dyes it a beautiful vibrant colour.

Beetroot pasta

Ingredients:

  • 1 medium beetroot (150g), peeled and cut into small cubes
  • 70g walnuts
  • 60ml olive oil
  • 20g grated Parmesan cheese
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons red wine vinegar
  • Salt & freshly ground black pepper

Method:

  1. Preheat oven to 190C/375F
  2. Spread the walnuts on a baking tray and roast in the oven until they just start to brown and become aromatic, 5 to 10 minutes.
  3. Place all the cubed beetroot onto a large sheet of foil, wrap them up and seal.
  4. Place the foil packet on a baking tray and roast in the oven for about 40 mins or until beets are soft. Allow to cool completely.
  5. Add all the ingredients apart from the oil in a food processor and blend until combined.
  6. While the food processor is running, gradually add the olive oil in a stream until all ingredients are well combined. Add additional olive oil or water until desired consistency is reached.
  7. Season with salt and pepper to taste and blend once more.
  8. Enjoy this delicious vibrant pesto as a spread or stir through boiled pasta.

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