This recipe was created by Kali Hamm, veg scheme member and plant-powered chef. Follow her at kalicooking.com, on twitter and instagram
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A different take on a classic pesto. Simple to make, just requires the time to steam the beetroot. Once that’s done it’s a matter of minutes! Delicious as a dip or condiment.
Heat the oven to 160c. Roast your cashews for about 15 minutes until golden.
Steam the beetroot in a pan with a lid and a little water for about 30 minutes until tender. Test by piercing with a small knife. Once cool enough to handle, peel, roughly chop and place in a food processor along with the other ingredients.
Blend until all finely chopped but still retaining a little texture. You could also finely chop by hand or in a pestle and mortar.
1 medium beetroot – about 130g
1 clove garlic
20g mint, picked
30g raw cashews
juice half lemon
100ml olive oil
salt to taste