Beetroot & Pistachio Pesto

Method

Step

Preheat oven to 220°C

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Step

Wrap whole, peeled, raw beetroot in tin foil with a drizzle of olive oil and sprinkle with salt and pepper.

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Step

Bake for 30 minutes.

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Step

Remove and leave to cool.

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Step

Roughly chop beetroot and add pieces to bowl of a food processor along with the garlic, olive oil, lemon juice and half the pistachios.

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Step

Pulse until a slightly chunky yet smooth pesto forms.

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Step

Serve stirred into freshly cooked pasta.

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Step

Top with the remaining pistachios and wild rocket.

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Step

Alternatively, to store the pesto for future use, store in a jar or airtight container.

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