- 2 medium sized raw beetroots
- a glug of olive oil
- 1 large clove of garlic
- 40g of pine nuts
- 40g of parmesan cheese
- a fistful of fresh basil
- rock salt
Whilst warm, rub the beetroot with a paper towel and the skin should come away easily. Make sure all the skin is removed and roughly chop the soft, deep purple bulbs.
Drop into a blender with the pine nuts, basil, finely grated parmesan cheese and a good glug of olive oil to loosen to the mixture.
For something a bit more substantial, mix a big dollop with hot, steaming pasta to change it up from the traditional green stuff. I topped mine with alfalfa and bean sprouts for a spot of greenery and side of crunch.
Sterilise a glass jar by placing it into a hot dishwasher cycle and removing it whilst hot and steaming. Add the mixture and before tightly screwing on the lid, add another swig of oil on the top.
Keep in the fridge and add use within 5 days.
Some inspiration on how best to consume your concoction here.