Food Friday – Roasted Beet Pesto
We spent almost a year looking for preservative free, cheese free pesto. We did not find it so, one day The Summer Child proclaimed –
“Lets make our own pesto”.
With that our year of pesto began; we made traditional Basil Pesto, Broccoli Pesto, Spinach Pesto and the super yummy, Carrot Pesto. The Roasted Beet Pesto turned out to be just as delicious and versatile.
2 medium beets
½ cup of sundried tomatoes
¼ cup of extra virgin olive oil
¼ cup of toasted almonds
2 garlic cloves
2 tablespoons of pepper flakes (or to taste)
Salt and black pepper to taste
Season peeled cut beets with tiny bit of olive oil, salt and pepper and roast in a 400-degree oven for about 45mins. Combine all the ingredients except olive oil in a food processor till smooth then slowly add olive oil.
Like I said before this is a very versatile pesto so have fun with serving. I paired some with pasta for bright red delicious spaghetti and at another time with oven roasted plantains.
Bon Appetit, happy foodie weekend
