Roasted red pepper and beetroot pesto

Name: Roasted red pepper and beetroot pesto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10 servings
Cuisine: Accompaniment
Ingredients: 1.00 red pepper quartered; 100.00 g beetroot cooked, peeled and chopped; 100.00 g cashew nuts roasted and chopped; 3.00 garlic cloves, crushed; 40.00 g parmesan cheese grated; 10.00 ml lemon juice; 125.00 ml olive oil extra virgin

10 servings Prep: 10 mins, Cooking: 25 mins

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Vegetables

By Food24 November 03 2009

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Ingredients (7)

1.00	red pepper — quartered
100.00 g	beetroot — cooked, peeled and chopped
100.00 g	cashew nuts — roasted and chopped
3.00	garlic — cloves, crushed
40.00 g	parmesan cheese — grated
10.00 ml	lemon juice
125.00 ml	olive oil — extra virgin

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Method:

Place red pepper quarters skin side up on a greased baking tray and brush with oil.
Roast in the oven at 180 °C until the skin starts to blacken.
Remove from the oven and place in a plastic bag, seal and allow to stand for about 10 minutes.
Peel off the skins.
Place pepper and beetroot in a food processor and blend until smooth.
Remove from the processor and place in a bowl.
Stir in the remaining ingredients except the olive oil.
Gradually add the olive oil and stir until the desired consistency is achieved.
Makes 1 small jar.