Beetroot Pesto

Beetroot Pesto Recipe

Cook Time: 10 minutes

Difficulty: Easy
Serves: Makes 1 jar of pesto


2 large beetroots, boiled (or roasted) and peeled
3 tbsp pine nuts, slightly toasted
1 clove of garlic
3 tbsp extra virgin olive oil
3 tbsp grated parmesan
Arqa Salt & pepper to taste


All ingredients are available at Foodhall stores


  1. Place all the ingredients in a food processor and blend till smooth.
  2. Store in an airtight container in the refrigerator for up to 4 days.