Beetroot Pesto

30 Oct 2017
Beetroot pesto

This recipe was developed for us by Despina Mina - a fellow Crop Dropper, food enthusiast and blogger. For recipes and local food-related titbits, follow her at ForkedLDN

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A home made pesto is always infinitely better than the supermarket ones. We all know what a basil or tomato pesto taste like but have you ever tried beetroot pesto? The colour of beetroot never fails to blow my mind, everything it touches turns a vibrant shade of red, it tastes earthy and sweet all at the same time. Add this to your pasta topped with some goats cheese, mixed it into some rice or add it to a sandwich but whatever you do, don’t wear a white t-shirt!

 

Ingredients

150g boiled and peeled beetroot
2 tbsp toasted pine nuts
50g grated parmesan
1 tbsp lemon juice (or more if needed)
1-2 tbsp extra virgin olive oil 
1 clove of garlic
Pinch of salt
 

Method

Boil the beetroot  - don't scrub or trim your beetroot (unless there's still lots of leaves attached. If so remove the leaves) just place it whole in a pan of boiling water and leave to cook for bout an hour.

After an hour, drain and leave to cool for a while, until the beetroot is not too hot to touch. Remove the skin with your fingers - if cooked thoroughly the skin will slip off easily. Chop into small chuncks and combine with all the other ingredients in a food processor.. Blend until smooth. Add mosre salt, oil or lemon depending on your taste and what consistency you like it.