Beetroot pesto

Песто от червено цвекло1 1024x685 Beetroot pesto

Beetroot pesto


3 red beetroots
1 handful of fresh parsley
1 handful of fresh dill
1/3 teaspoon salt
1 handful of walnuts
20 g parmesan cheese
150-200 ml of grapeseed oil
1 teaspoon dried basil


Peel, wash and cut the beets into thin slices (like chips). Spread them out in a thin layer in a baking dish. Season with salt and drizzle with a little oil. Put the beet chips at low temperature, about 160°C. Bake 60 to 80 minutes, then cool.

Gather all the ingredients in a jar, including the beet chips, walnuts and cheese. Pour in a little oil. Start with 100-150 ml, then add the rest depending on the thickness. Mix everything until smooth pesto consistence. Add more oil or walnuts and Parmesan, if the mixture is too thick or liquid, respectively.

Refrigerate the beetroot pesto for some time and then, serve with toasted bread, pasta or as a salad dressing.

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One Response to Beetroot pesto

  1. TiKi says:

    Something that started as an experiment and turned out to be delicious :)

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