Delicious Beetroot Pesto Dip Recipe
The perfect companion for pasta or fresh bread!
Ingredients
- 500 grams bulbs of fresh beetroot
- 40 grams walnuts
- 40 grams Pine cone
- 4 soup spoon tahini
- 1 cup olive oil
- 2 clove garlic
- 1/2 bunch parsley, only the leaves
- 1/2 juice lemon
- 1 piece zest of a lemon
- salt
- Pepper
Instructions
- Wash the beet bulbs, pat them dry, and wrap each one individually in aluminum foil, creating small packets.
- Place them in a baking dish and bake in a preheated oven at 200℃ (392°F), on the resistances, for about an hour or until a skewer can pierce through, indicating they are cooked.
- After they cool down a bit, peel off the skin. If they released any juice during baking, don't discard it.
- In a blender, combine all the ingredients, including the beet juice, except for the olive oil. Blend thoroughly.
- Then, pour in the olive oil in a thin, steady stream until it is well incorporated with the other ingredients.
- If the pesto is too thick, you can dilute it with a bit of oil or water.
- Store it in the refrigerator for up to a month in a glass jar with a lid, with a layer of olive oil on the surface.
Notes
Tips
If you want to enhance the flavor and aroma of the nuts, you can briefly toast them in a non-stick pan before using.