Beetroot Pesto

You already have my classic pesto recipe if you need it, but for a bit of fun - and a wonderful feast for the eyes and the tastebuds - try this beetroot pesto!

Taking zero waste to the next level

Though you can use the actual beetroot to make this, I actually made mine from the beetroot stalks. Which I have to admit I’ve never used for anything before. My quest to not waste any food is making me creative!

Beetroot Pesto

About 4 servings

Time: Oven: 10 mins | Combining: 5 mins

• 100g pine nuts (you can use other nuts, like cashew or walnut)

• 2-300g beetroot stalks, whatever you’ve got, use it all! (or use beetroot if they didn’t come with the stalks)

• A pinch of salt and pepper

• 100g grated parmesan (vegan parmesan totally works, or try nutritional yeast!)

• 250ml (or more, if you prefer it runnier) olive oil, ideally extra virgin

• 3/4 cloves of garlic

Instructions

Preheat the oven to about 200ºC. Rinse the beetroot stalks (or beetroot) thoroughly in cold water. They can often have quite a lot of dirt on them so make sure they are rinsed well! Spread the stalks out on a baking tray covered in baking paper and bake in the oven for about 10 minutes.

This step is optional, I’ve done it both ways and think both are super tasty: you can toast your pine nuts gently (with no oil) in a pan for about 30-60 seconds. They burn very easily so keep an eye on them! It does bring out the flavour nicely, but as I say, raw nuts are totally delicious too.

Let the roasted stalks cool down a little, and add them to a blender or small food processor bowl along with the pine nuts, salt, pepper, peeled garlic cloves and parmesan (or vegan alternative). Start the food processor and add the oil in bit by bit (you don’t have to be too careful, it’s just nice to let all the other ingredients mix well before all the oil is in).

Your beetroot pesto is done! The tanginess of the garlic and parmesan perfectly complement the earthiness of the beetroot. Enjoy on green pasta for a fun colour combination, regular pasta, a lovely sandwich or as dressing on a salad.

Note: If you don’t have a blender or food processor, you can make this in a pestle and mortar - it’s a bit more work but my oh my, how romantic and Italian, eh? Just mash garlic, beetroot stalks and pine nuts well first, and then add parmesan and oil gently.

Did you have fun making the beetroot pesto? What did you have it on? Share on Instagram and tag @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it!