If you want to add a bit of colour to your next party spread, this Beetroot Pesto recipe does the job. Not only is it bursting with colour, it’s also super flavoursome and really easy to put together.
We did our beetroot from scratch here, but many supermarkets now sell beetroot that has already been peeled and roasted, so you could save some time there.
Method
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Preheat oven to 190 degrees.
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Wash the beetroots and pat them dry. Then peel and chop them into small cubes. Pop them on a large foil sheet and then wrap the foil into a package with the beetroot inside.
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Place the package on a baking sheet and roast in the oven for 40-50 minutes, or until the beetroot are soft and juicy.
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Allow to cool entirely.
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Add all ingredients with the exception of the oil into a food processor. Pulse at first to combine the mixture.
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Put the processor on a slow sleep and drizzle the olive oil into the top of the processor until it is well combined with the rest of the mixture. If the pesto is too thick, a small amount of water can be added to thin it out.
