BEETROOT, FETA & WALNUT PESTO

Great for stirring through pasta, dipping with crackers or spreading on toast!

Difficulty:

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4-6

Dietry Information

Vegetarian

Related Tags

seasonality

Ingredients

2 Darts Farm beetroots
1tbsp quality olive oil
1 small garlic clove, crushed
50g walnuts, plus extra for garnish
100g feta
½ tsp dried rosemary
Salt & pepper

Method

1.Preheat the oven to 200C. Line a baking tray with tin foil and place the beetroots on top. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the foil up around the beetroots and roast for 30 minutes until tender.

2.Once the beets are cooked, remove from the oven and allow to cool.

3.Roughly chop the beets into chunks and add them to a food processor or blender. Add the remaining ingredients and pulse until smooth, scraping down the sides as you go. Add a dash of water if necessary.

4.Serve as desired and store in the fridge in an airtight container for 4-5 days.

Recipe; Hans.hungry