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Gingered beetroot and orange pesto

Ingredients
2 large beetroot, cooked and peeled
1 tsp minced ginger
2 red chillies
1 orange, juice and peel
1 handful fresh coriander
250 ml ricotta cheese
50 g hazelnuts
sea salt and milled pepper
olive oil as necessary

Method:
Cut beetroot into large chunks. Place all ingredients into a food processor, except oil and blend until well mixed. Add oil as necessary.
Serve with grilled tuna or salmon steaks or pan-fried chicken breast fillets.

Recipe From : Men's Health June 22, 2001

Recipe from Men's Health : June 22, 2001 See what Men's Health has in store this month. Subscribe now and save!