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