Beetroot Pesto

This pesto is a little different but in a very good way! So delicious!

Use it as a dip, spread or topping. We love it on the AIP approved Foccacia bread. To make this pesto AIP friendly be sure to use horseradish cream and not mustard.

Hint: We use the pre-cooked beetroot available from most leading supermarkets.

Prep time: 10 mins

Autoimmune Protocol (AIP)

Dairy Free

Sides, Snacks & Drinks

Vegan

Vegetarian

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

50 grams of cooked beetroot

zest from 1/4 orange

3/4 teaspoon of apple cider vinegar

1/2 teaspoon of nutritional yeast flakes

1/3 cup of fresh parsley leaves

1/2 teaspoon of Dijon mustard or horseradish cream

1/2 clove garlic

1/4 teaspoon of dried dill

3 teaspoons of extra virgin olive oil

Himalayan or sea salt to taste

Method

Place all ingredients except the oil and salt into a small food processor or the jug of your stick blender.

Pulse/chop until the ingredients start to come together, scraping down as necessary.

Gradually add the oil. If you are using a food processor with a hole at the top you can pour the oil in slowly, if you are using a stick blender just add one teaspoon at a time and mix a little after each addition. Season to taste.

Serve on everything!!

Calories: 0
Protein: 0
Carbs: 0
Fibre: 0
Fat: 0

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