Serves :
4 People
Prep Time :
50 Minutes
Cooking Time :
Less than
30 Minutes
Step
Preheat oven to 220°C
Step
Wrap whole, peeled, raw beetroot in tin foil with a drizzle of olive oil and sprinkle with salt and pepper.
Step
Bake for 30 minutes.
Step
Remove and leave to cool.
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.
Step
Pulse until a slightly chunky yet smooth pesto forms.
Step
Serve stirred into freshly cooked pasta.
Step
Top with the remaining pistachios and wild rocket.
Step
Alternatively, to store the pesto for future use, store in a jar or airtight container.
Please note we have updated the website to allow our lovely customers to order for Christmas!
During Christmas week regular Wednesday customers will get deliveries on a Friday, regular Thursday customers will get deliveries on a Saturday. Collections are also available for Saturday 23rd and Christmas Eve.
If you have problems placing an order for the correct date please give us a call, email, social media message or leave a note in your order notes.
HO HO HO