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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegan Beet Pesto Recipe

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This recipe for Vegan Beet Pesto is from Food from the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Medium-Sized Beets
1/4 C Olive Oil
Kosher Salt & Pepper
1/4 C Pistachios
Juice of 1 Lemon
2 Cloves Garlic
4 Fresh Basil Leaves
Directions:
Directions:
1. Preheat oven to 425º and lay a piece of foil onto a sheet pan. Place whole peeled, raw beets onto the foil, drizzle with 1 Tbl olive oil, sprinkle with S & P. Wrap the foil up around the beets and place the pan with the foil-covered beets into the oven and bake for 30 minutes, until the beets are fork-tender. Remove and let cool.
2. Roughly chop the beets and add them to a food processor along with the rest of the ingredients. Pulse until a slightly chunky, but smooth texture forms, scraping down the sides if needed. Add a little water if the pesto looks too chunky.
3. Store in an airtight jar or container for up to 1 week.

 

 

 

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