EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
Beetroot has never been one of my favorite vegetables, but made in this way it is really tasty and healthy at the same time.
A colored pesto and ready in a few minutes, which you can combine with a pasta or eat on slices of bread.
Ingredients for 4 people: 200 g pre-cooked beetroots – 40 g grated Parmesan – 20 g pine nuts (or almonds) – q.b. extra virgin olive oil – salt -some basil leaves – juice of 1/2 lemon
Cut the beetroot into cubes and transfer it to the mixer.
Blend first alone and then add pine nuts (or almonds), Parmesan cheese and some basil leaves chopped with your hands.
Pour the lemon juice and continue to blend in the mixer several times.
Add a little more oil and continue until you get a creamy and smooth consistency.
The beet pesto is ready: salt to taste, stir and use as you prefer.
For the vegan version, you’ll just have to omit the parmesan cheese.
Enjoy your meal!