This beetroot pesto is perfect as a snack or appeticer. Top it with parmesan or goat cheese and any kind of nuts, you will love it.
Plato
Appetizer
Tiempo de preparación15minutos
Tiempo total45minutos
Raciones2
Ingredientes
250gramsbeetrootsroasted
50gramsParmesan cheesegrated
2garlic cloves
60mlextra virgin olive oil
1handfulbasil leaves
apinchof salt
For serving
1baguettesliced and toasted
Parmesan cheese
1tablespoonpine nuts
basil leaves
Elaboración paso a paso
Chop beetroots and put them in a food processor.
Add parmesan cheese, garlic cloves and basil leaves. Proccess adding slowly the olive oil until you get a coarse puree.
Slather onto a baguette and garnish with some parmesan, pine nuts and basil leaves.
Notas de la Receta
For a vegan version substitute parmesan cheese for nutritional yeast, it will give you the traditional cheese flavour.