Name: Roasted Beetroot, Cashew and Coriander Pesto
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 medium (approx. 150g) unpeeled beetroot, cut into wedges; 1 tablespoon olive oil; Zest of 1 lemon; Salt flakes and freshly ground black pepper; 100g piece parmesan cheese, roughly cut into large cubes; 1 cup (approx. 150g) salted cashews; ½ bunch fresh coriander (roots removed, leaves and stems roughly chopped); 4 tablespoons extra virgin olive oil

1 medium (approx. 150g) unpeeled beetroot, cut into wedges
1 tablespoon olive oil
Zest of 1 lemon
Salt flakes and freshly ground black pepper
100g piece parmesan cheese, roughly cut into large cubes
1 cup (approx. 150g) salted cashews
½ bunch fresh coriander (roots removed, leaves and stems roughly chopped)
4 tablespoons extra virgin olive oil

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For best results use the KitchenAid Artisan Food Chopper.
Preheat the oven to 180°C/ 160°C (fan forced). Line a small baking dish with a sheet of baking paper.
Place beetroot in dish, season with salt and pepper and drizzle with the oil. Bake 30 minutes or until tender.
Attach the work bowl to food chopper with the multipurpose blade.
Add the parmesan to the bowl. Cover with the lid. Select speed 2 and pulse for 20 seconds or until cheese is chopped. Remove cheese from bowl and set aside.
Add the roasted beetroot, lemon zest, cashews and coriander, pushing it carefully into the bowl (the bowl will be very full). Cover and pulse on speed 1 for 4-5 seconds.
Add the parmesan and olive oil and pulse on speed 1 for about 5 seconds or until the desired consistency is reached.
Serve with breadsticks and a selection of fresh vegetable pieces if desired.

Tips & Hints:

Please note: vegetarian recipes in this database may contain dairy products and eggs and are therefore suitable for lacto-ovo-vegetarians only, who have adopted a vegetarian diet for health reasons.

For best results use the KitchenAid Artisan Food Chopper.
Preheat the oven to 180°C/ 160°C (fan forced). Line a small baking dish with a sheet of baking paper.
Place beetroot in dish, season with salt and pepper and drizzle with the oil. Bake 30 minutes or until tender.
Attach the work bowl to food chopper with the multipurpose blade.
Add the parmesan to the bowl. Cover with the lid. Select speed 2 and pulse for 20 seconds or until cheese is chopped. Remove cheese from bowl and set aside.
Add the roasted beetroot, lemon zest, cashews and coriander, pushing it carefully into the bowl (the bowl will be very full). Cover and pulse on speed 1 for 4-5 seconds.
Add the parmesan and olive oil and pulse on speed 1 for about 5 seconds or until the desired consistency is reached.
Serve with breadsticks and a selection of fresh vegetable pieces if desired.

Tips & Hints:

Please note: vegetarian recipes in this database may contain dairy products and eggs and are therefore suitable for lacto-ovo-vegetarians only, who have adopted a vegetarian diet for health reasons.

For best results use the KitchenAid Artisan Food Chopper.
Preheat the oven to 180°C/ 160°C (fan forced). Line a small baking dish with a sheet of baking paper.
Place beetroot in dish, season with salt and pepper and drizzle with the oil. Bake 30 minutes or until tender.
Attach the work bowl to food chopper with the multipurpose blade.
Add the parmesan to the bowl. Cover with the lid. Select speed 2 and pulse for 20 seconds or until cheese is chopped. Remove cheese from bowl and set aside.
Add the roasted beetroot, lemon zest, cashews and coriander, pushing it carefully into the bowl (the bowl will be very full). Cover and pulse on speed 1 for 4-5 seconds.
Add the parmesan and olive oil and pulse on speed 1 for about 5 seconds or until the desired consistency is reached.
Serve with breadsticks and a selection of fresh vegetable pieces if desired.

Tips & Hints:

Please note: vegetarian recipes in this database may contain dairy products and eggs and are therefore suitable for lacto-ovo-vegetarians only, who have adopted a vegetarian diet for health reasons.

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