Walnut Beet Pesto
Serves about 4
1 medium beet, scrubbed
1 lemon, halved
1/2 cup walnut halves
1 tablespoon fresh rosemary leaves
1 extra large garlic clove, peeled and halved
1/2 teaspoon kosher salt
1/4-1/3 cup walnut oil
Trim root end of beet and rub with olive oil. Place on a baking sheet and bake at 350°F (176°c) for an hour. Let stand until cool, then peel and cube.
Transfer cubed beet to a food processor; squeeze in juice from lemon. Add the walnuts, rosemary, garlic and salt. Cover and process until blended, scraping down sides occasionally. While processing, gradually stream in the walnut oil. Serve with pasta or as desired.
|Walnut Beet Pesto Grilled Cheese|
1. Spread in a grilled cheese
2. On a mix of baby salad greens, arugula and roasted sweet potato and sprinkled with feta
3. As a burger topper
4. Spread on a bratwurst
5. With a grilled steak
6. Topping a grilled pork chop
7. On a baked sweet potato
8. Spread over garlic crostini and sprinkled with fresh goat cheese
On your breakfast cereal...