Fills 300g jar
This recipe is taken from the broccoli pesto recipe. Using up the florets and the stalk of a broccoli, I then added some raw beetroot to the processor. Beetroot brings a lovely earthy flavour, but also an incredible vibrant colour. Beetroot is a great source of fibre and is full of nutrients such as vitamin C.
Ingredients
1/2 broccoli, roughly chopped
1-2 raw beetroot, roughly chopped
1 garlic clove, roughly chopped
50ml olive oil
1/2 lemon, zest and juice
40g nuts, lightly toasted (I used pine nuts & almonds)
step 1
Put all of the ingredients into a food processor besides the nuts. Blitz until evenly mixed and finely chopped.
step2
Add the nuts and pulse just to roughly chop them. If it’s a little dry, add a little extra oil and season to taste.
Notes
- Start with one beetroot, taste and decide whether ration with the other ingredients is correct before adding another half or whole beet.
- Don’t waste time peeling the beetroot, just give them a good scrub.
- If you have purchased the beetroot with their stalks still, add them too. They are completely edible and add an extra bit of green to your pesto.
- If you prefer less chunky nuts, add at the same time to the rest of the ingredients and blend until you reach your desired consistency.
- Add more garlic, nuts and lemon juice if you prefer a stronger flavour.
Allegens: nuts
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