Roasted Beets with Cilantro-Basil Pesto | My Jewish Learning

Ingredients

• 1/2 teaspoon salt
• 1/2 cup olive oil
• 1/4 cup parmesan cheese (or nutritional yeast, if making pareve)
• 1/4 cup pine nuts*
• 2 cloves garlic
• 1 packed cup cilantro leaves, washed and dried
• 2 packed cups basil leaves, washed and dried
• 2 bunches medium-sized beets, scrubbed and ends and tops removed