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Beetroot pesto
This vibrant beetroot pesto not only adds color to your table but also brings an exceptional taste and health benefits. Made from roasted beetroot, toasted nuts, and cheese, this pesto is perfect for pasta or spreading on bread. Easy to prepare, it makes a wonderful addition to any dish. Keep it in the refrigerator for a fresh and tasty enhancement to your menu.
Ingridients:
1 beet
50 g aged goat cheese
20 g hazelnuts
150 ml coffee butter salt and pepper
Instructions:
Preheat the oven to 180°C (350°F).
Wash the beetroot, wrap it in foil, and roast for about 40 minutes. Allow the beetroot to cool slightly, peel off the skin, and cut into chunks.
Cut the cheese into chunks.
Toast the nuts in a dry skillet for about 7-10 minutes.
Place all ingredients into a blender, add salt, pepper, and half of the oil. Blend thoroughly.
Transfer the pesto into sterilized jars. Pour a thin layer of oil over each jar, seal tightly, and store in the refrigerator.
Recipe and photos were made for Striped Apron magazine, Spring 2023.
