Red Beetroot Pesto

Beetroot pesto – a perfect companion for your pasta! It’s colorful, healthy and delicious.
  • A bunch of smaller red beetroot leaves
  • A handful of basil leaves
  • A handful of nasturtium blooms and leaves
  • 1.2 oz. / 35 g. of grated parmesan
  • 0.6 oz. / 20 g. sunflower seeds
  • 3.4 Fl. oz. / 1dl. of olive oil
  • 1 clove of garlic
  • Salt
  • Pepper
Use an electric grater (or blender or hand-blender) to grate the sunflower seeds. Add grated cheese and a portion of the herbs and blend it once again. Continue until all the herbs have been blended. While doing this, progressively add the oil. Finally, add sliced garlic, salt and pepper. Use it as you would with regular pesto in salads, with pasta, or on meat or bread.

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