Ingredients with Measurements:
- 2 medium-sized beetroots, peeled and chopped
- 1/2 cup walnuts, chopped
- 1/2 cup grated parmesan cheese
- 1/4 cup olive oil
- 2 garlic cloves, minced
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the chopped beetroots on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Roast the beetroots in the oven for 20-25 minutes or until tender.
4. In a food processor or blender, add the roasted beetroots, chopped walnuts, grated parmesan cheese, minced garlic, and olive oil.
5. Pulse the ingredients until well combined and smooth.
6. Season with salt and pepper to taste.
7. Transfer the beetroot and walnut pesto to a serving bowl.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe makes about 1 cup of beetroot and walnut pesto.
Nutritional information:
- Calories: 187
- Fat: 17g
- Carbohydrates: 5g
- Protein: 5g
- Fiber: 1g
Substitutions for ingredients:
- Walnuts can be substituted with pine nuts or almonds.
- Parmesan cheese can be substituted with pecorino or romano cheese.
Variations:
- Add a handful of fresh basil leaves to the pesto for a more herbaceous flavor.
- Use roasted garlic instead of raw garlic for a milder flavor.
- Add a splash of lemon juice for a tangy kick.
Tips and tricks:
- Make sure to roast the beetroots until they are tender to ensure a smooth pesto.
- Toast the walnuts in a dry pan for a few minutes before adding them to the pesto for a nuttier flavor.
- Store the pesto in an airtight container in the refrigerator for up to 5 days.
Storage instructions:
- Store the beetroot and walnut pesto in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- The pesto can be served cold or at room temperature. Do not heat the pesto as it will lose its vibrant color.
Presentation ideas:
- Serve the beetroot and walnut pesto in a small bowl with a drizzle of olive oil and a sprinkle of chopped walnuts on top.
Garnishes:
- Chopped walnuts, fresh basil leaves, or a sprinkle of parmesan cheese can be used as garnishes.
Pairings:
- Serve the beetroot and walnut pesto with pasta, roasted vegetables, or as a dip for crackers or bread.
Suggested side dishes:
- Roasted vegetables, grilled chicken, or a simple green salad would pair well with this pesto.
Troubleshooting advice:
- If the pesto is too thick, add a splash of olive oil to thin it out.
- If the pesto is too thin, add more walnuts or parmesan cheese to thicken it up.
Food safety advice:
- Make sure to wash and peel the beetroots before using them in the recipe.
- Store the pesto in an airtight container in the refrigerator to prevent spoilage.
Food history:
- Pesto originated in Genoa, Italy, and traditionally consists of basil, pine nuts, garlic, parmesan cheese, and olive oil. However, there are many variations of pesto, including this beetroot and walnut pesto.
Flavor profiles:
- This beetroot and walnut pesto is earthy, nutty, and slightly sweet.
Serving suggestions:
- Serve the beetroot and walnut pesto as a dip for crackers or bread, or toss it with pasta for a colorful and flavorful meal.
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