You may be thinking, “How can it be that this recipe is considered a pesto?” Well, the simple definition of pesto is “to crush.” The term really refers to the preparation technique rather than the ingredient list. Roasted beets might seem a little unusual, but when crushed together with everything else in this recipe, you’ll quickly recognize the bold, concentrated, delicious flavors as a version of pesto!
Ingredients
SERVINGS: 6 Serving(s)
- ½ cup pistachios, unsalted and roasted
- ½ cup or 4 ounces Manchego cheese
- ½ cup olive oil, more if needed
- 2 medium garlic cloves
- ¾ teaspoon fine sea salt, more to taste
- ½ teaspoon finely ground pepper, more to taste
- 1 tablespoon shallot
- 1 tablespoon green onions (green portion) or parsley
- 2 ¾ - 3 cups roasted beets
Preparation
In the bowl of a food processor, pulse together everything except ½ of the oil and the roasted beets. Once a paste has formed, add beets and drizzle in remaining olive oil while pulsing to desired consistency. Add additional salt, pepper and olive oil to taste if needed.
