Beetroot and Walnut Pesto Dip - Vegetarian
The Beetroot and Walnut Pesto Dip is a visually stunning and flavor-packed appetizer that will wow your guests. The earthiness of roasted beetroots combined with the crunchy texture and rich taste of toasted walnuts creates a harmonious blend, complemented by fresh basil and tangy Parmesan cheese.
Ingrédients
- 3 medium beetroots, roasted and peeled
- 1/2 cup walnuts, toasted
- 1/4 cup fresh basil leaves
- 1 large clove garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Wrap the beetroots in aluminum foil and roast them for 45-60 minutes or until tender. Allow them to cool, then peel.
- In a food processor, combine roasted beetroots, toasted walnuts, basil leaves, and garlic clove. Pulse until a coarse mixture forms.
- Add the Parmesan cheese, olive oil, and lemon juice to the processor. Blend until smooth, scraping down the sides as necessary.
- Season with sea salt and black pepper. Blend again to incorporate.
- Transfer the pesto dip to a serving bowl. Garnish with extra walnuts and a drizzle of olive oil if desired. Serve with crackers, vegetable sticks, or use as a spread.
Nutrition (per 100g)
Serving: 100g | Calories: 145kcal | Carbohydrates: 8g | Protéines: 4g | Fat: 11g | Sucre: 5g
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