Beetroot Pesto

Ingredients:

1 fresh beetroot

Olive oil

Salt

1 clove garlic

2 teaspoons balsamic vinegar

Approx. 1 cup fresh herbs (the slight bitterness of rocket and parsley works beautifully with the earthy sweetness of the beetroot – baby spinach would be good too)

1 tablespoon Angel Food vegan parmesan

Instructions:

1. Trim the ends of the beetroot (no need to peel) and cook until very tender – either roast in the oven (wrapped in foil) or microwave (in a lidded container with steam vent, with a couple of tablespoons of water).
2. Meanwhile, chop garlic finely and marinate in 2t balsamic vinegar and a large pinch of salt (this helps to tame the raw garlic flavour!).
3. When the beetroot is cooked, and cool enough to handle, peel off the skin (unless the skin is particularly tough, no need to worry about peeling off every scrap of skin).
4. Drop the whole beetroot, and the garlic/balsamic mix, into a food processor with the fresh herbs and about 1T Angel Food parmesan.
5. Add olive oil gradually until the consistency is right.
6. Season to taste with more salt, parmesan and balsamic vinegar.

7. Perfect paired with our cream cheese!