Walnut Roasted Beet Pesto
Ingredients
- 12 medium red beets
- 6 cups California walnuts (halves/pieces), toasted
- 5 cups basil, torn into pieces
- 2 cups kale, torn into pieces
- 5 tablespoons Parmesan cheese or vegetarian Parmesan-style cheese
- 4-1/4 cups extra-virgin unfiltered California olive oil
- Lemon juice, to taste
- Sea salt, to taste
- Freshly ground black pepper, to taste
PREPARATION
1. Wrap beets loosely in aluminum foil packet and roast at 400 F until tender, 45 to 60 minutes.
2. Allow beets to cool; peel, quarter and then transfer to food processor.
3. Add California walnuts, basil, kale, and cheese; mix until smooth.
4. With motor running, slowly add oil.
5. Add lemon juice, salt and pepper to taste.
6. Pair with salmon, shrimp or gnocchi.
NUTRITION
- Calories: 60 cal
- Total Fat: 6 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 1.62 g
- Cholesterol: 0 mg
- Sodium: 115 mg
- Carbohydrates: 1 g
- Dietary Fiber: 0 g
- Total Sugars: 0 g
- Added Sugars: 0 g
- Protein: 1 g
- Vitamin D: 0 mcg
- Potassium: 16 mg