I always keep cooked beetroots in my fridge. They always end up being useful in one way or another. Last Friday I wanted to avoid staying too long outside in the cold, so I stayed home and cooked with whatever I had left at home. When I opened the fridge I saw the beetroots and I still had a little goat cheese left; that’s when I decided to give this pesto a try. I made the pesto in the morning and had it with some pasta in the evening. Besides the colour, which I find absolutely beautiful, I really enjoyed this recipe; it was a change from the traditional pesto recipe.
Prep time: 5 min
90 g cooked beetroots
35 g dry roasted walnuts
1 tbsp. chopped onions
1 tbsp. chopped parsley
Rock salt and pepper
50 g finely grated hard goat cheese
1.2 dl olive oil
Cut the beetroot(s) into chunks.
In a food processor place the beetroots, walnuts, chopped onions parsley, salt and pepper. Process the ingredients and rectify taste with salt and pepper if needed.
Add the cheese and the olive oil and mix all together.
Serve with pasta, on crostini and why not with some beef?