Beetroot Walnut Sage And Sumac Pesto | Donna Hay
Quick and easy dinner or decadent dessert - recipes for any occasion.
Ingredients
- 3 cups (300g) grated beetroot (about 2 beetroot)
- 1 cup (100g) walnuts, toasted
- ½ cup sage leaves, plus extra to serve
- 1 small clove garlic
- ¼ cup (60ml) extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons sumac, plus extra to serve
- sea salt and cracked black pepper
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