This is a gorgeous substitute to your normal green pesto, it’s got an earthy undertone and a zingy after taste taste and will bring life to any pasta to life and make you smile. I love the flavours and could actually eat this by the spoonful on it’s own. After you have made it, place in a glass jar and keep refrigerated for up to 3 days (it will never last that long, l promise).
1 cooked purple beetroot
1 garlic clove, peeled and chopped finely
30g pine nuts, lightly toasted
35g Parmesan cheese, grated
1 tsp sesame oil
2 tsp olive oil
ground black pepper
1/2 cup fresh basil leaves
zest of a lemon
In a blender combine all the ingredients.
Mix to to create a roughly textured pesto, season to taste.
Place in a small jar ad keep in the fridge for up to 3 days.
A little video showing you just how simple this recipe beetroot pesto is.