Vibrant Beet Pesto

Ingredients

Beets

2 medium-sized, roasted

Garlic

2 cloves, minced

Pine nuts

1/4 cup, toasted

Parmesan cheese

1/2 cup, grated

Fresh basil leaves

1 cup, packed

Lemon juice

2 tablespoons, freshly squeezed

Olive oil

1/4 cup, plus extra for drizzling

Salt

to taste

Black pepper

to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wrap the beets individually in aluminum foil and place them on a baking sheet. Roast in the oven for about 45 minutes, or until tender when pierced with a fork.
3. Once roasted, allow the beets to cool slightly. Peel the skins off (they should come off easily) and chop the beets into chunks.
4. In a food processor, combine the roasted beets, minced garlic, toasted pine nuts, grated Parmesan cheese, fresh basil leaves, lemon juice, salt, and black pepper.
5. Pulse the mixture until well combined, scraping down the sides as needed.
6. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. If you prefer a thinner pesto, add more olive oil until smooth.
7. Taste the pesto and adjust seasoning with more salt, pepper, or lemon juice as desired.
8. Transfer the beet pesto to a jar or airtight container. Drizzle a little olive oil on top to preserve freshness, and refrigerate until ready to use.
9. Serve the beet pesto with your favorite pasta, as a spread on toasted baguette slices, or as a dip for an array of fresh vegetables.