youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Roasted Red Pepper and Beetroot Pesto

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

absolutely the psychedelic pink colour!

absolutely the psychedelic pink colour!

Ingredients

Serves: about 500 ml

Metric Cups
  • 1 red pepper
  • 200 grams beetroots (cooked)
  • 100 grams cashew nuts
  • 3 cloves garlic
  • 50 grams parmesan cheese (or Pecorino, grated)
  • 15 millilitres lemon juice
  • 85 millilitres extra virgin olive oil
  • salt (to taste)
  • pepper (to taste)
  • 1 red bell pepper
  • 7 ounces beets (cooked)
  • 4 ounces cashew nuts
  • 3 cloves garlic
  • 2 ounces parmesan cheese (or Pecorino, grated)
  • ½ fluid ounce lemon juice
  • 2⅞ fluid ounce extra virgin olive oil
  • salt (to taste)
  • pepper (to taste)

Method

Roasted Red Pepper and Beetroot Pesto is a community recipe submitted by passionfruit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Grill the pepper until blackened.
  • Put the pepper into a dish and cover tightly for 15 minutes. Peel off the skin, cut and remove the pips.
  • Place all the ingredients in a food processor and blend till smooth.
  • Serve over 500g cooked tagliatelli or on bruschetta topped with fresh basil.
  • Grill the pepper until blackened.
  • Put the pepper into a dish and cover tightly for 15 minutes. Peel off the skin, cut and remove the pips.
  • Place all the ingredients in a food processor and blend till smooth.
  • Serve over 500g cooked tagliatelli or on bruschetta topped with fresh basil.
  • Tell us what you think