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My recipe

Beetroot pesto

Introduction

Very easy and affordable recipe, which tastes great.

Beetroot pesto

  • 2 - 3 (400 g) cooked beetroot
  • 3 medium garlic cloves
  • 70 g toasted walnuts
  • 100 ml chopped herbs (dill)
  • 1 tbsp sherry vinegar
  • 2 tbsp walnuts oil
  • 1/2 tsp sugar (optional)
  • 1/3 tsp cayenne pepper
  • Sea salt, black pepper
  • Transfer first 4 ingredients to a food processor and blend
  • Add the rest and stir well
Thoughts and Ideas

Add the herbs and spices of your choice. I prefer to use the mixture of the parsley and dill, 3:1. You can also add the coriander seeds, spring onions, sweet chilli sauce. If you make pesto from the pickled beetroots, don’t add the vinegar then. This pesto could be served with the chips, baked potatoes, pasta or meat.