If you want to add a bit of colour to your next party spread, this Beetroot Pesto recipe does the job. Not only is it bursting with colour, it’s also super flavoursome and really easy to put together.
We did our beetroot from scratch here, but many supermarkets now sell beetroot that has already been peeled and roasted, so you could save some time there.
Beetroot Pesto
A vibrant, earthy pesto made with roasted beetroot, nuts, garlic, and olive oil, perfect for pasta, toast, or salads.
Course: Dips and Starters, RecipesCuisine: IndianDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 and 1/4 cups Beetroot
2 tsp Minced garlic
1/2 cups Roasted walnuts
1/2 cups Parmesan
1/2 cups Olive oil
2 and 1/2 tbsp Lemon juice
Directions
- Preheat oven to 190 degrees.
- Wash the beetroots and pat them dry. Then peel and chop them into small cubes. Pop them on a large foil sheet and then wrap the foil into a package with the beetroot inside.
- Place the package on a baking sheet and roast in the oven for 40-50 minutes, or until the beetroot are soft and juicy.
- Allow to cool entirely.
- Add all ingredients with the exception of the oil into a food processor. Pulse at first to combine the mixture.
- Put the processor on a slow sleep and drizzle the olive oil into the top of the processor until it is well combined with the rest of the mixture. If the pesto is too thick, a small amount of water can be added to thin it out.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…