BEETROOT PESTO

First Dish

Beetroot pesto is perfect for pasta, because the vivid colour turns a simple first course into an original dish!

INGREDIENTS

Pre-cooked beetroot

200 g

Pine nuts

25 g

Grated Parmigiano Reggiano DOP

25 g

Extra virgin olive oil

65 ml

Juice of half a lemon

Basil leaves

Salt

to taste

Beetroot pesto is the perfect condiment for pasta, because the vivid colour turns a simple first course into an original and colourful dish! And if you want to impress your guests at aperitif time, try serving it on warm toast.

For the pesto, we start by toasting the pine nuts over a high heat in a frying pan, taking care not to burn them. When golden, set aside. Meanwhile cut the beetroot into chunks and place in the food processor with the toasted pine nuts. Add the grated Parmigiano Reggiano, basil leaves, a pinch of salt and the juice of half a lemon. Drizzle the oil in with the motor running, blending to obtain a smooth, even cream. Transfer to a bowl, and your beetroot pesto is ready to be used on pasta or served on delicious crostini! Buon appetito!