Beetroot Pesto with Sunflower Seeds
Sauces and Marinades | European cuisine
⏳ Time
10 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
Instead of basil, you can add cilantro to the pesto, and instead of sunflower seeds, use walnuts. It turns out very tasty.
Ingredients
- Beetroot - 17.6 oz
- Garlic - 2 cloves
- Chopped Sage Leaves - ½ cup
- Sunflower Seeds - 2.6 oz
- Salt - to taste
- Balsamic Vinegar - 1 tablespoon
- Olive Oil - 2 fl oz
Step by Step guide
Step 1
Boil the beetroot in boiling water for about 30–40 minutes until soft, then rinse under cold water. Alternatively, wrap the beetroot in foil and bake at 356°F for about 1 hour until soft. Let it cool.
Step 2
Peel the beetroot and finely chop (or grate).
Step 3
In a blender, combine the beetroot, minced garlic, basil, vinegar, sunflower seeds, and a little salt. Blend until smooth.
Step 4
While blending, gradually add the olive oil. Season with salt to taste.
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