1 cup of beetroot (1 medium beetroot) (Ettrick Gardens)
½ cup walnuts (Ettrick Gardens)
½ cup olive oil
1 Tbsp olive oil
3 cloves garlic
½ cup parmesan cheese
2 Tbsp lemon juice
Season with salt and pepper
Preheat the oven to 160c.
Wash and cube beetroot, place in a baking dish and cover with tinfoil.
Roast in the oven till tender approx 40-50mins.
Allow to cool.
While they are in the oven, put the walnuts in a heavy based fry-pan with 1 tablespoon olive
oil, roast both sides.
Add all the ingredients to the food processor and pulse several times, once roughly chopped
leave food processor running and slowly add olive oil until all the ingredients are well combined.
If pesto is still a little thick add extra olive oil or water until desired consistency.
Season with salt and pepper and combine well.
Recipe from Elizabeth Marshall.