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Roasted red pepper and beetroot pesto

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

Ingredients 7
Servings 10
Time 10 minutes


  • 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


25 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.

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