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Beet Pesto

BEET PESTO 1 cup roasted beets, chopped (approx. 3 small, 2 medium, or 1 large beet) ½ cup nuts (walnuts, almonds, pine nuts, etc.) Optional: toast nuts before adding 1-3 cloves garlic, depending on size and potency, roughly chopped 1/3 cup grated parmesan or other hard cheese (omit cheese for vegan option) 2.5 Tbsp lemon juice (approx. 1 lemon) ½ cup olive oil salt and ground black pepper 1. Preheat oven to 400 degrees F. 2. Cut off tops of beets (reserving greens for other uses) and trim bottoms. Scrub, then halve or quarter as necessary for larger beets. Place in center of a foil rectangle, cut side down. Drizzle with oil, then fold up the sides and cover tightly. 3. Place pouch on baking sheet or broiler pan. Roast at 400 degrees for approximately one hour, or until beets are tender when pierced with a fork. 4. Discard any tops or bottoms. Slip off skins (if desired) by rubbing while still warm. Roughly chop beets. 5. In a food processor, combine beets, nuts, garlic, cheese, lemon juice, oil, salt, and pepper. Process until fully combined and at desired texture, scraping down sides with a spatula as necessary. Taste, and adjust ingredients. Add water or more oil for a thinner consistency. Serve with pasta, sautéed beet greens, and other steamed/roasted vegetables, use as a topping on pizza, bread, or sandwiches, or use as a dip for raw veggies or crackers. Makes approximately 1.5 to 2 cups Recipe adapted from Tastemade