Go Back
–+ servings
Earthy Beetroot and Walnut Pesto Delicacy - Vegetarian - Frenchynosh

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.
Imprimer la recette Pin Recipe
Temps de préparation 15 minutes
Temps de cuisson 1 heure
Temps total 1 heure 15 minutes
Type de plat Dips
Cuisine International
Portions 8 servings
Calories 145 kcal

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

Serving: 100gCalories: 145kcalCarbohydrates: 8gProtéines: 4gFat: 11gSucre: 5g
Keyword appetizer, beetroot pesto, beetroot recipes, colorful food, creative dips, dip recipe, easy dip recipe, gluten-free, healthy recipes, healthy snack, homemade pesto, low carb snack, nutty dips, party dip, quick appetizer, tasty snack, vegetable dip, vegetarian dips, veggie dip, walnut pesto
Tried this recipe?Let us know how it was!