Red beet pasta with peanuts

Time: 25 minutes


Ingredients

  • 150 g red beets (cooked)
  • 50 g unsalted peanuts
  • 2 tbsp olive oil
  • 40 g grated Parmesan cheese
  • 1 pinch dried rosemary
  • 1 clove of garlic, pressed
  • sea salt, freshly ground black pepper
    fresh rosemary (as garnish)

Preparation

  1. Roast the peanuts briefly in a hot pan without fat.

  2. Cut the red beets into small pieces.

  3. Place the pieces of red beet in the Xpower chopper, together with the peanuts, the pressed garlic, the grated Parmesan and the dried rosemary and mix into a purée.

  4. Now ad the olive oil and mix into a smooth pesto.

  5. Season with sea salt and black pepper.

  6. More olive oil (or 2 tbsp of water) can be added if the pesto is not smooth enough.

  7. Refrigerate until use.

  8. Garnish with some sprigs of fresh rosemary and serve. 

     

  9. Tip: Serve the red beet pesto with crackers or Grissini, or serve as a dip sauce for raw vegetables (carrots, green celery, cucumber) or steamed green asparagus.

Enjoy!

March 5, 2022
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