BEETROOT PESTO

Total Time 10 minutes - Makes 1


Spread it on toasted bread with some crumbled feta or use it as a dip, however, you eat it you’ll love it.


Or for dinner in 10 minutes mix into your favourite pasta and you are good to go.

Ingredients

  • 3 cooked beetroots.

  • 30g of Parmigiano Reggiano, grated.

  • 30g of walnuts.

  • 2 garlic cloves.

  • Juice from 1 lemon.

  • 50ml of good quality olive oil.

  • A pinch of salt.

Method

  1. Place all the ingredients into a food processor and whizz till you have a nice smooth sauce.    

  2. Check for seasoning then mix into your favourite pasta. Use some of the pasta water to loosen up the sauce if you feel it’s too thick. I like to garnish it off with some more Parmigiano Reggiano, crusted walnuts, a few basil leaves and a nice drizzle of extra-virgin olive oil.

 

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