Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. Have you ever considered making pesto out of a root vegetable? This beet pesto is as amazingly tasty as it is brightly colored!
4 beets, roasted
4 cloves garlic
Zest and juice of 1 orange
1/2 cup walnuts or cashews
1/3 cup cilantro
2/3 cup olive oil
Salt and pepper to taste
There are so many types of beets to try in pesto!
Roast beets, cool, peel and chop.
Add garlic, orange zest, orange juice, nuts and cilantro to the food processor and pulse until chunky. Add the beets and pulse until the mixture is completely combined. It should look like very dry pesto at this point. Add in the olive oil and process the ingredients together quickly. Season to your taste.