Ingredients
Beetroot Pesto
- 100 grams Parmesan cheese
- 160 grams toasted pinenuts
- 450 grams Beetroot, About 4 med sized beets
- 4 cloves garlic
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, Generous Squeeze
- 10 leaves mint
- 1 teaspoon Dried Dill
- salt and pepper to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Wash Beetroot and wrap in foil. Roast at 200 degrees C for 1 hr till tender. Cool.
Toast Pinenuts in a dry pan tossing regularly till golden.
When beets are cool peel and chop into quarters.
Place all ingredients in bowl.
Mix sp4 for 30 sec, up to speed 8 for another minute.
Store in fridge.
Tip
Serve on grainy crackers with a wedge of Brie and a mint leaf.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Already added to my favourites!
Excellent as a dip too!