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.

Print Friendly, PDF & Email