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Beetroot Pesto


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Ingredients

1 jar(s)

Beetroot Pesto

  • 100 grams Parmesan cheese
  • 160 grams toasted pinenuts
  • 450 grams Beetroot, About 4 med sized beets
  • 4 cloves garlic
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice, Generous Squeeze
  • 10 leaves mint
  • 1 teaspoon Dried Dill
  • salt and pepper to taste
  • 6
    1h 15min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

  1. Wash Beetroot and wrap in foil. Roast at 200 degrees C for 1 hr till tender. Cool.

    Toast Pinenuts in  a dry pan tossing regularly till golden.

    When beets are cool peel and chop into quarters.

    Place all ingredients in bowl.

    Mix sp4 for 30 sec, up to speed 8 for another minute.

    Store in fridge.

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Accessories you need

11

Tip

Serve on grainy crackers with a wedge of Brie and a mint leaf.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • (No Subject)

    Submitted by Giada on 18. March 2017 - 20:12.

    Cooking 10

    Already added to my favourites!

    Excellent as a dip too!

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