Beetroot Pesto
Prep time: 5 mins
Cook time: 1 hour
Total time: 1 hour 5 mins
  • 4-5 small beetroots
  • 1 clove of garlic
  • a small handful of sunflower seeds, soaked
  • a small handful of pine nuts, toasted
  • 1 cup of rocket
  • 1 cup of basil
  • ¼ cup olive oil
  • 1 Tbsp balsamic vinegar
  • ½ lime
  • salt, pepper
  1. Wash the beetroots. You can use them raw (after peeling), or wrap them in tin foil, bake them in the oven for about an hour in 200°C.
  2. Once the beetroots cool down, peel and chop them and place in a food processor with the roasted pine nuts, soaked sunflower seeds and all the other ingredients. Blend everything well together.
  3. Serve as a pasta sauce or spread on bread or use as a dip for veggies. Enjoy!
Recipe by Green Evi at