Meg's Roasted Beet Pesto
By sophielou
1 Picture
Ingredients
- 1 cup red beets, chopped and roasted (about 1 medium beet)
- 3 cloves garlic, roughly chopped
- ½ cup walnuts, roasted
- ½ cup parmesan cheese, grated
- ½ cup olive oil
- 2 tablespoons lemon juice
- Salt to taste
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
1. Preheat the oven to 375 degrees F.
Step 2
2. Wash and scrub the beet and pat it dry. Chop it into ½” cubes and place it on a sheet of foil. Wrap the chopped beet in foil, making a foil packet.
Step 3
3. Place the packet on a baking sheet.
Step 4
4. Roast in the oven for 50 minutes, or until beets are soft and juices are seeping out.
Step 5
5. Allow beets to cool completely.
Step 6
6. Add all ingredients except for the oil to a food processor or blender and pulse several times.
Step 7
7. Leaving the food processor (or blender) running, slowly add the olive oil until all ingredients are well combined. If the pesto is too thick for your blender to process, add a small amount of water until desired consistency is reached
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