Ingredients
- 1 cup of beetroot (1 medium beetroot) (Ettrick Gardens)
- ½ cup walnuts (Ettrick Gardens)
- ½ cup olive oil
- 1 Tbsp olive oil
- 3 cloves garlic
- ½ cup parmesan cheese
- 2 Tbsp lemon juice
- Season with salt and pepper
Beetroot Pesto
Method
- Preheat the oven to 160c
- Wash and cube beetroot, place in a baking dish and cover with tinfoil
- Roast in the oven till tender approx 40-50mins
- Allow to cool
- While they are in the oven, put the walnuts in a heavy based fry-pan with 1 tablespoon olive oil, roast both sides
- Add all the ingredients to the food processor and pulse several times, once roughly chopped leave food processor running and slowly add olive oil until all the ingredients are well combined
- If pesto is still a little thick add extra olive oil or water until desired consistency
- Season with salt and pepper and combine well
Comments
Recipe from Elizabeth Marshall.
