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.
Course
Appetizer
Prep Time15minutes
Total Time45minutes
Servings2
Ingredients
250gramsbeetrootsroasted
50gramsParmesan cheesegrated
2garlic cloves
60mlextra virgin olive oil
1handfulbasil leaves
apinchof salt
For serving
1baguettesliced and toasted
Parmesan cheese
1tablespoonpine nuts
basil leaves
Instructions
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.
Recipe Notes
For a vegan version substitute parmesan cheese for nutritional yeast, it will give you the traditional cheese flavour.