This tasty Beetroot Pesto is so easy to make and is a great alternative to traditional pesto.
It's the perfect dip, great on crackers, as a sandwich filler or for pasta dishes its a versatile little hero that keeps well in the fridge for 4 days.
Packed with nutrients and liver boosting beetroot, this pesto is bursting with earthy, savoury flavours.
When you're trying to kick sugar, its so important to make sure you're swapping out sweet for full bodied, strong flavours.
This humble beetroot pesto does exactly that! I love this with oat cakes and goats cheese.
It's also beautiful on a rye-bread and roasted pepper sandwich.
400 g Cooked Beetroot (preferably organic)
100g Strong Parmesan Cheese
50g Toasted Pine Nuts
1 Garlic Clove
30 ml Olive Oil
Juice of 1/2 lemon
Pinch of Salt & Pepper
Toast the pine nuts in a frying pan until they are lightly brown.
Add the cooked beetroot to a food processor along with the garlic, parmesan, lemon juice, salt and pepper and the toasted pine nuts.
Mix together while slowly adding the olive oil.
Whizz all the ingredients together until its a wet pesto consistency.
Taste and add more seasoning depending on your preference.
Serve with goats cheese and oat cakes.
If you would like to quit sugar for good and regain control of your food choices, you can transform your life with my 21 Day Sugar Detox Program.