Walnut Roasted Beet Pesto

By Matthew Dean
Total Time
0 Mins
Serves
8

DESCRIPTION

Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins
Calories
60
Total Fat
6
Trans Fat
0
Polyunsaturated Fat
1.62
Cholesterol
0
Sodium
115
Carbohydrates
1
Dietary Fiber
0
Total Sugars
0
Added Sugars
0
Protein
1
Vitamin D
0
Potassium
16

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.