Beetroot Pesto
Beetroot provides fiber and folates, while walnuts and olive oil add fats that support satiety. The pesto is thick, nutty, and vivid because the beetroot is blended with Parmesan and the oil is added slowly. Keep it covered in the refrigerator and serve it with vegetables, fish, or meat.
Read
Video on the topic
Reviews
Notes
Inventory: Blender
Goes well with: Meat dishes, Fish, Vegetables
465
Servings: 4 (1 serving ≈ 122 gram)
Digestion time: 4 hour
Complete protein: ✔
Cut the beetroot (180 g) into large pieces, and roughly chop the walnuts (60 g) and garlic (6 g). Grate the parmesan (90 g).
Place the beetroot, walnuts, garlic, parmesan, and Table table salt (2 g) in a blender and blend until thick and smooth.
With the blender running, slowly pour in the olive oil (120 g) so the pesto emulsifies well. If the mixture is too thick, add water (30 g) as needed and blend again until it reaches the desired consistency.
Chill the pesto in the refrigerator for about 30 minutes, then store it in a covered container.
(1)
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Beetroot Pesto", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
Alpha-linolenic acid (Omega-3): California Gold Nutrition, Alpha Lipoic Acid, 600 mg, 120 Veggie Capsules
Buy
≈ $20.95
Promo codes for iHerb (7)
Watch others sauces and dressings:
We recommend reading
All articlesFeatures of using vegetable fats in cooking
7min
Smoke point temperature of various types of oils and fats.
9min
How to Reduce the Risk of Mycotoxins in Nuts, Grains, and Spices
8min
How to Make Espresso and Cappuccino at Home: Dose, Extraction, Milk Foam, and Keto Alternatives
5min
Share: