Nourish - Roasted Beetroot and Toasted Walnut Pesto (Vegan-Friendly!)
What looks better on a picnic table than a beautiful 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!)
- 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!
- 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.
- 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.
- Stir through pasta or spread over some good quality toasted bread for a delicious snack.