Beetroot Pesto with Sunflower Seeds
Sauces and Marinades • European
Description
Instead of basil, you can add cilantro to the pesto, and instead of sunflower seeds, use walnuts. It turns out very tasty.
Ingredients
- Beetroot 20 oz
- Garlic 2 cloves
- Chopped Sage Leaves ½ cup
- Sunflower Seeds 5 oz
- Salt to taste
- Balsamic Vinegar 1 tablespoon
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Boil the beetroot in boiling water for about 30–40 minutes until soft, then rinse under cold water. Alternatively, wrap the beetroot in foil and bake at 355°F for about 1 hour until soft. Let it cool.
Step 2
Peel the beetroot and finely chop (or grate).
Step 3
In a blender, combine the beetroot, minced garlic, basil, vinegar, sunflower seeds, and a little salt. Blend until smooth.
Step 4
While blending, gradually add the olive oil. Season with salt to taste.
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