A twist on the classic basil pesto, the earthy flavour and freshness of the beetroot is delicious. Makes 1½ cups.
1 medium (approx. 150g) unpeeled beetroot, cut into wedges
1 tbs olive oil
zest of 1 lemon
salt flakes and freshly ground black pepper
100g piece parmesan cheese, roughly cut into large cubes
1 cup (approx. 150g) salted cashews
½ bunch fresh coriander (roots removed, leaves and stems roughly chopped)
4 tbs extra virgin olive oil
Preheat the oven to 180C. Line a small baking dish with a sheet of baking paper.
Place beetroot in dish, season with salt and pepper and drizzle with the oil. Bake 30 minutes or until tender.
Attach the chopper bowl to food chopper with the blade.
Add the parmesan to the bowl. Cover with the lid. Select speed 2 and pulse for 20 seconds or until cheese is chopped. Remove cheese from bowl and set aside.
Add the roasted beetroot, lemon zest, cashews and coriander, pushing carefully it into the bowl (the bowl will be very full). Cover and pulse on speed 1 for 4-5 seconds.
Add the parmesan and olive oil and pulse on speed 1 for about 5 seconds or until the desired consistency is reached.
Serve with breadsticks and a selection of fresh vegetable pieces if desired.