Preparation: 10 minutes
Cooking: 25 minutes
Servings: 2 cups
The bright colour and creamy earthy taste of this beetroot and cashew pesto never fails to impress. It looks sensational on a platter with crisp vegetables and crackers, and it’s excellent tossed with
zucchini or parsnip noodles.
Brain Food Note
Beetroot is packed full of vitamins and minerals, including potassium, iron, and magnesium, which all help to prevent fatigue, calm the mind, and give an energy boost to power the day.
3 large beetroot
1/2 cup cashews
1/2 cup sunflower seeds
1/4 cup olive oil
zest and juice of 1 lemon
1 clove garlic
2 tablespoons tahini
1/2 teaspoon ground cumin
sea salt
freshly ground black pepper
1 tablespoon sesame seeds
Peel the beetroot and chop into small pieces. Put the beetroot into a medium saucepan and cover with water. Bring to a boil. Reduce heat and cook for 20–25 minutes, or until tender.
Once the beetroot is cooked, remove from the heat and drain the water.
Put the beets into a blender or food processor with the other ingredients, except the sesame seeds. Blitz on high until well blended.
You can make the pesto super smooth or stop blending when it is still a little chunky, if you prefer. If the pesto is too thick, add a little water or olive oil until you reach the desired consistency.
Place the pesto in a serving bowl or jar, drizzle with a little olive oil, and top with sesame seeds.
Serve with fresh vegetables,
crackers, or bread.
