Roasted red pepper and beetroot pesto

Recipe from: 6/1/2003 12:00:00 AM

Ingredients 7
Servings 2
Minutes 10 minutes


Serving Change
  • 1
    red pepper, quartered and seeded
  • 100
    cooked beetroot, peeled and chopped
  • 100
    roasted cashew nuts, chopped
  • 3
    cloves garlic, crushed
  • 40
    Parmesan cheese, grated
  • 10
    lemon juice
  • 125
    (approximately) extra-virgin olive oil


10 minutes
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.

Read more on: roast


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.