Beetroot pumpkin seed pesto

• Vegetarian
• Gluten free

• Produce

  • 300 g Beetroots
  • 2 Garlic cloves

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 100 g Pumpkin seeds

• Dairy

  • 75 g Pecorino cheese, grated

Found on nutritionistmeetschef.com

Description

Ingredients

• 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

Directions

• 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.