Beet and Basil Pesto
Beet and Basil Pesto
Sweet roasted beets bring earthy depth to this pesto recipe, perfect for pastas or slathered on top of crostinis for a colorful appetizer.
- Servings
- 2 cups
Ingredients
- 3 medium beets, scrubbed
- 1 clove garlic
- 1 cup roasted walnuts, cooled
- 2 cups basil, lightly packed
- 1 teaspoon salt
- ½ cup Canaan Palestine Olive Oil
- ½ cup grated parmesan cheese
Directions
- Preheat oven to 375º. Tightly wrap all three beets in on piece of foil and bake for 20-25 minutes, depending on the size of your beets. They should be pierceable by a fork but still offer some resistance. Allow the beets to cool completely, then roughly chop into ½” pieces.
- Add the garlic, walnuts, basil, salt and beets. Pulse until roughly chopped.
- With the food processor running, slowly drizzle in the olive oil. Stop the food processor and scrape down the sides, checking the consistency. Pesto should have a creamy texture, similar to a thin mayonnaise. You may need to add a little more olive oil to achieve the desired consistency.
- Stir in the parmesan cheese. Taste and adjust seasoning.