Beetroot & Dill Pesto

Fresh and aromatic beetroot pesto made with dill, lemon, raw almonds & pine nuts.

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So I actually made this as a sauce for a new pasta recipe (which is coming soon – stay tuned), but it’s also delicious to enjoy in so many ways! You can spread it on some lovely rustic bread, put it in sandwiches or burgers, have it on pizza, enjoy it as a salad dressing, have it on ice cream…. whatever you like! No judgement here!

Not only is it delicious, it’s healthy too as it’s just made from fresh ingredients that contain lots of vitamins and nutrients. Pine nuts and almonds both have a high protein content which will help you stay fuller for longer and help boost energy levels. They also contain lots of magnesium that helps aid healthy digestion.

I used cooked beetroots in my recipe as that was all I could find in my local shop, and actually it turned out great as it saved a bit of time (less time waiting for food, the better!!!). You can of course use raw beetroots if that’s what you have available – I have added an extra step in the recipe below for those for those of you using them. It will just take you an extra 15 minutes to soften the beetroots to prepare them for blending.

I put some nutritional yeast in my recipe as I pretty much put it on everything nowadays! If you’re new to it, it sounds a lot scarier than it is. It adds a LOVELY nutty and cheesy flavour, so it works well to replace parmesan which is often found in pesto. However, it’s not the end of the world if you haven’t got any, or if you don’t like it. It’s an optional ingredient 🙂

You can keep it in the fridge for 3-4 days sealed in an airtight jar or container.

Give it a go and let me know all the ways you enjoyed it 🙂

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Prep time: 5 minutes

Serves: 8 servings

Ingredients

  • 8 small beetroots
  • 1 cup fresh dill
  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1/3 cup raw pine nuts
  • 1/3 cup raw almonds
  • 1 1/2 tsp salt

Instructions

  1. *if you’re using fresh beetroot* Peel and chop your beetroot into chunks so that they will boil quicker. Put on to boil for about 15 minutes until soft enough to stick a fork into with ease.
  2. Blend all the ingredients together until a creamy paste is formed.
  3. ENJOY!!!

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