You can make the Beet Pesto and enjoy it cold as a dip or on top of mini toasts as an appetizer. We show you how to use it as a pasta sauce with extra walnuts, Parmesan cheese and a sprinkle of Papa Vince EVOO.
Ingredients: Serves 4 (appetizer sized portions)
2 medium sized Beets, steamed, peeled & chopped
1 Tomato
Few torn Basil Leaves
1 tbsp grated Parmesan Cheese
1/4 cup Walnuts
Papa Vince Extra Virgin Olive Oil
Papa Vince Sea Salt
Papa Vince Busiate Pasta to serve
Directions
Put all the ingredients in the blender & blend until mixture resembles a bright pink pesto. Taste & add extra EVOO / salt if required. You can use the pesto sauce cold or bottle & save it in the refrigerator.
Or heat it up gently with some more EVOO. Add cooked pasta, & a little more Parmesan Cheese. Sprinkle some more EVOO, Parmesan Cheese and chopped walnuts to serve.