Roast beetroot pesto
Made with plant parmesan.
If you’re a pesto pasta addict, this is a fabulous way to elevate the every day. It’s also colourful and impressive enough to serve at a dinner party. I adapted this recipe from Pasta Evangelists, using my plant parmesan as a substitute and a few adjustments to quantities.
The roast beetroot adds a stunning sweetness to the classic pesto base of basil, pine nuts, oil, garlic and lemon. It manages to deliver on wholesomeness as much as it does elegance.
Ingredients
2 medium-sized beetroots
40g pine nuts
2 cloves of garlic
30g fresh basil leaves (this is roughly 60g with stalks)
40g plant parmesan
60ml extra virgin olive oil
1 tbsp lemon juice
Method
Slice, dice and roast the beets in olive oil
Roast the pine nuts for max 10 minutes at 180°C
Add the roasted beets & pine nuts to a processor, along with all the other ingredients
