Earthy, flavoursome, hearty, this pesto is a delicious alternative to a more conventional version, using raw beetroot for added flavour, it pairs perfectly with wholewheat pasta or a dense rye bread alike!
Takes 5 minutes (5 prep)
1/2 cup (75g) walnuts
1 garlic clove
2 tbsp olive oil
1 tbsp coriander seeds
1 tbsp cumin seeds
Pulse blend the walnuts a few times until they’re roughly chopped.
Chop the beetroot into 8th and add to the walnuts with the garlic clove, olive oil, coriander and cumin seeds. Pulse blend until they are well combined.
Keep refrigerated in an airtight container for up to 2 days.
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