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
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Roast the peanuts briefly in a hot pan without fat.
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Cut the red beets into small pieces.
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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.
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Now ad the olive oil and mix into a smooth pesto.
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Season with sea salt and black pepper.
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More olive oil (or 2 tbsp of water) can be added if the pesto is not smooth enough.
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Refrigerate until use.
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Garnish with some sprigs of fresh rosemary and serve.
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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!