Beetroot Pesto Via Designsponge Recipe

Ingredients

1 pound beets, cooked and peeled

1 garlic clove, crushed

2 ounces almonds

2 ounces grated parmesan or pecorino cheese

sea salt

1/4 cup plus a tablespoon extra virgin olive oil

Preparation

1. Roughly chop the beets and run them in a food processor or blender with the garlic, almonds, grated parmesan and sea salt.

2. With the blender running, gradually add the olive oil. Keep and serve refrigerated.

3. Use beetroot pesto exactly as you would use traditional pesto: over roasted vegetables, with pasta, in risotto.