Beetroot and Cumin Pesto from Life's Too Short to Stuff a Mushroom by Prue Leith
I like this spread on toast with crumbled feta on top.
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Ingredients
- 2 tsp cumin powder
- 150 ml/5 fl oz/scant ⅔ cup extra-virgin olive oil
- salt
- black pepper
- 50 g/1¾ oz Parmesan, grated
- 2 garlic cloves, peeled
- 30 g/1 oz/⅓ cup walnuts, toasted
- 100 g/3½ oz cooked beetroot, peeled and roughly chopped
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