Beetroot Pesto
Delicious pesto based on the humble beetroot. Seasoned with parmesan and perfect paired with cream cheese on toast.
Ingredients
Method
- 1
1. Trim the ends of the beetroot (no need to peel) and cook until very tender – either roast in the oven (wrapped in foil) or microwave (in a lidded container with steam vent, with a couple of tablespoons of water).
- 2
2. Meanwhile, chop garlic finely and marinate in 2t balsamic vinegar and a large pinch of salt (this helps to tame the raw garlic flavour!).
- 3
3. When the beetroot is cooked, and cool enough to handle, peel off the skin (unless the skin is particularly tough, no need to worry about peeling off every scrap of skin).
- 4
4. Drop the whole beetroot, and the garlic/balsamic mix, into a food processor with the fresh herbs and about 1T Angel Food parmesan.
- 5
5. Add olive oil gradually until the consistency is right.
- 6
6. Season to taste with more salt, parmesan and balsamic vinegar.
- 7
7. Perfect paired with our cream cheese!
