Beetroot pesto

Beetroot Pesto


1 bunch of beets, trimmed
2 tblspns olive oil
2 tblspns balsamic vinegar
40g (1/4 cup) pinenuts, lightly toasted
1 clove garlic, peeled & smashed
1/4 cup extra virgin olive oil
100g parmesan cheese, grated

Serves: Makes 2 cups


Preheat oven to 200C.

Scrub beets well then trim tops. Quarter beets and place on a large sheet of foil. Drizzle with oil and balsamic vinegar and season well. Wrap to form a parcel and seal well. Cook for 50 minutes to an hour or until beets are tender.

Allow to cool then place beets in a food processor with pinenuts and garlic and puree. Gradually pour in oil and stir through cheese. Season well.

Contributor: Cam