Cooking Class: Beet Pesto

By 300 Sandwiches

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beetpestoLOIt’s the weekend! Sun is shining, the weather is sweet, and I have 48 hours to eat, sleep, play, work out and listen to my music on full blast as I clean the floors. And, of course, cook.

The sunshine got me thinking about happy spring foods. Every since I taught myself to make decent pesto, I wanted to try the beet version. I love beets. I can eat them raw or roasted or pureed. I had ideas for a few sandwiches with beet pesto, so this afternoon I made a trough of the stuff.

The spring weather also got E in the mood to start planning our next vacation (kiting will be involved). St. Lucia has come to mind (anyone been? How is it? What should I know? Tell me everything—leave a comment below or on our Facebook page!). The talk of Caribbean islands got me inspired to crank up some reggae pop, because I was in that sunny, tropical kind of mood. So, UB40 and Maxi Priest appeared in my Spotify. Don’t judge.

Recipe for the beet pesto is below, which will yield nearly 2 cups of pesto. Feel free to use whatever nuts you have handy. I went for cashews since I really don’t like to eat them raw. Also, halve the recipe if you’re not having a party or making enough sandwiches for a baseball team. What can I say, I like beets!

4 medium size beets, peeled, boiled and chopped
3 cloves garlic, minced
2 or 3 tablespoons lemon juice
1/2 cup cashews, chopped
1/2 cup olive oil
3/4 cup grated parmesan cheese
black pepper, to taste

(I boiled my beets for about 40 minutes, then let cool, and sliced)

In a food processor, add beets and pulse quickly to break them down a little before blending other ingredients. Then add garlic cloves, lemon juice and cashews, and pulse. Pour in olive oil, and pulse a few more seconds. Then add parmesan cheese one quarter cup at a time, for easier blending into the beet pesto. Pulse until smooth. Sprinkle in black pepper to taste and give one last pulse. Serve with toast, crackers, pita, or on a sandwich.

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