What looks better on a picnic table than a beautifully pasta salad slathered in a blushing pink pesto? Pink pesto you ask? Well once you add beetroot to your pesto you’ll never look back. A perfectly subtle sweet and earthy flavour coupled with fresh garlic and toasted walnuts – a match made in heaven. If you want to get the full beauty of this dish, I would suggest roasting your own beetroots but if you want to add pre-cooked shop bought beetroot that will of course work also (Just steer clear of the jarred stuff!)

Ingredients

  • 3 Large beetroots (cooked)
  • Fresh Garlic. The amount depends on your taste but I use 3 cloves.
  • ½ Cup of walnuts
  • A good squeeze of lemon juice
  • Pinch of sea salt
  • 2-3 Tablespoons of olive oil
  • A  handful of basil or parsley

Method

  1. Start by toasting the walnuts. Preheat the oven to 150C. Scatter the walnuts over a baking tray and pop into the oven for 6-7 minutes. It’s essential that you keep an eye on them or you could be throwing out burnt nuts for the rest of the day!
  2. When the beetroots are ready, chop into smaller pieces and add to your food processor. Simply add the rest of the ingredients and blend until you reach your desired consistency.
  3. Give the pesto a taste and add some more lemon juice, salt, or pepper as you feel it needs. If you prefer a more liquid consistency you can add more olive oil to the mix.
  4. Stir through pasta or spread over some good quality toasted bread for a delicious snack.  

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