A vibrant and flavoursome beetroot pumpkin seed pesto. Great with chicken, pasta and as a sandwhich spread. Next time you make an avocado toast, spruce it up with a dollop of this pesto!
Something I’ve learned in the last year is that a pesto is not limited to the classic combo basil and pine nuts. There are many different variations you can make. So far I’ve made pestos with spinach, parsley, rocket and nettles(!!!)! But so far one of my favourite pestos to make is this beetroot pesto. It is sooo deliciously flavoursome and every time I make it I literally eat it by the spoon…
Pine nuts are traditionally used as a base in pesto, but it works just as well using different seeds and nuts like sunflower seeds, pumpkin seeds, almonds or walnuts!
In this beetroot pesto I’ve used pumpkin seeds, as it is my favourite seed to eat and to use in a pesto. It has a nutty flavour that goes well with the earthiness of the beets! And pumpkin seeds are also a good source of some immune boosting zinc and vitamin E, which is good for healthy skin!
Pesto is one of the things that’s good to have in the fridge all of the time, as you can jazz up most things with a pesto. Have it with left-over chicken, use it as a spread on bread (this pesto on a avocado toast is AMAZING!!!), add it to your salad or mix it up with some pasta for a quick dinner!
Or eat it by the spoon as I do.
If you try making this beetroot pumpkin seed pesto, let me know what you thought of it!
- 300 g boiled beetroots
- 100 g pumpkin seeds
- 2 garlic cloves
- 75 g pecorino cheese, grated*
- 3 tbsp olive oil
- 1 tbsp lemon juice
- Salt, pepper
- Combine beetroots, pumpkin seeds and garlic in a food processor and blend until smooth.
- Add cheese, olive oil, lemon juice and blend. Add salt and pepper to taste.
- Serve with pasta, chicken or have it on a sandwich.