Roasted Beet Pesto

by Patrick DePula

Summer 2015 Issue

Prep time: 15 minutes

Cook time: 45 minutes

A winter favorite of Chef Patrick DePula’s family, this unique beet pesto adds much-needed color and flavor to cold weather menus.

Ingredients

4 large or 6 small red or gold beets, peeled

¼ cup roasted and skinned almonds

3 cloves garlic

1 cup olive oil

½ Tbsp. kosher salt

Black pepper to taste

¼ cup Parmesan or Romano cheese

Zest of one lime

Directions

Cut beets into quarters, or smaller if you’d like them to cook faster. Place in roasting pan. Add enough water to the pan to keep them moist while roasting. Roast at 350 degrees until tender, about 45 minutes. Let cool.

In a blender or food processor, combine the oil, garlic and almonds. Then add all the other ingredients and blend until smooth.

Suggestions

Use it with pasta and ravioli, on pizzas and flat bread, and as a dip with crostini. Pair with local goat cheese, parsley, wine reductions, nuts, etc.

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