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Beetroot Pesto

Nadia GalinovaNadia Galinova
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Beetroot Pesto
Image: Iliana Dimova
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23/05/2021
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Preparation
10 min.
Cooking
55 min.
Тotal
65 min.
Servings
2
"Just so you can see that pesto is not necessarily green"

Ingredients

  • beetroot - 1 beetroot
  • garlic - 1 clove
  • vinegar - 1/2 tsp.
  • sesame tahini - 1 tbsp.
  • ground black pepper - 1 pinch
  • walnuts - 0.4 oz (10 g)
  • salt - 1/2 tsp.
  • sugar - 1/4 tsp.
  • dill - 1 tsp. for sprinkling
  • olive oil - 2 tbsp.
measures

How to cook

Wrap the beetroot in foil and bake it in the oven for 50 minutes. Leave it in the foil to cool and it will soften at the same time. Once it has cooled, open up the foil and peel the beetroot.

Put all of the ingredients in a bowl and cut the beetroot into 4 pieces, in order to make it easier for the blender to blend it.

Blend everything into a smooth consistency.

This pesto can be served onto rusks or bruschettas. When serving, sprinkle it with finely chopped fresh dill.

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