Roasted Red Pepper and Beetroot Pesto | Community Recipes | Nigella's Recipes | Nigella Lawson
Roasted red pepper and beetroot pesto blends smoky flavors with earthy beets, perfect for topping pasta or bruschetta. Easy to make!
Ingredients
- 1 red pepper
- 200 grams beetroots (cooked)
- 100 grams cashew nuts
- 3 cloves garlic
- 50 grams Parmesan cheese (or Pecorino, grated)
- 15 millilitres lemon juice
- 85 millilitres extra virgin olive oil
- salt (to taste)
- pepper (to taste)
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