presto, pesto

i’m revamping my “taste the rainbow” campaign (see http://bornbread.tumblr.com/post/57483678369/taste-the-rainbow) with a bounty of this season’s veggies, except this time i’ve added pizza to the mix! roasted beet pesto is a vibrant condiment, packed with flavor and tons of nutrients ++ vitamins ++ detoxing powers. oh, and parmesan cheese…lots and lots of parmesan cheese. 

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roasted beet pesto

1 cup beets, washed and cubed (about 2 medium sized beets)
2 cloves garlic, minced
1/2 cup walnuts, toasted and roughly chopped
1/2 cup parmesan
1/2 cup olive oil
1 tbsp lemon juice
salt & pepper to taste

preheat oven to 350 degrees. using a bowl, toss beet cubes in olive oil, salt, and pepper then arrange on a piece of aluminum foil. fold foil into a pouch surrounding beet cubes, then place in the oven and roast beets for about 45 minutes or until fork tender. 

remove beets from oven and allow to cool completely. 

once beets have cooled, add all ingredients to a food processor and blend. if your pesto is too dry you can go ahead and add more olive oil, but do this slowly to avoid a soupy mess! add salt & pepper to taste. 

this pesto can be stored in the fridge for 2 weeks (or more depending on how adventurous you are!) and can be used as a toast topper, pizza sauce, pasta fixin’, or anything else you’d usually use pesto for. i decided to add mine to some homemade pizza crust along with goat cheese and kale, for a delicious beet pesto and goat cheese pizza (recipe below)

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beet pesto and goat cheese pizza
(makes 2 pizzas)

1 package red mill gluten free pizza crust**
1 4 oz. package goat cheese
1 cup mozzarella, shredded
1 cup kale, finely sliced
beet pesto (as much or as little as you’d like)

**you’ll need a few extra ingredients for this, so be sure to read package while you’re at the grocery store!

preheat oven per the pre-bake pizza crust according to package instructions. once pre-baked crust is cool, spread beet pesto to cover the pizza, allowing for a 1/4 inch boarder for some exposed crust. cover the pesto with a layer of kale, then sprinkle with mozzarella and finish with crumbled goat cheese. return the newly decorated pizza to your oven and bake until crust is slightly golden and cheese is a little melty, about 20 minutes. 

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