Ingredients
1 large beetroot, peeled
3 small cloves of garlic, crushed
¼ cup raw walnuts
¼ cup raw cashews
¼ cup grated parmesan cheese
2 tablespoons lemon juice
1 tablespoon good quality extra virgin olive oil
150g fresh rocket
Extra walnuts and cashews for serving
Method
Cook pasta according to packet directions in a large pot of salted (optional) boiling water. Drain and set aside.
Chop beetroot into chunks and place into a steamer full of boiling water. Steam for approximately 30 minutes, or until beetroot is tender. Reserve ¼ cup of cooking water.
Meanwhile, roughly crush nuts in a food processor/mortar and pestle.
Into a food processor, add cooked beetroot, Parmesan cheese, garlic, lemon juice and olive oil and blend together to the desired consistency. If pesto is too thick, add a spoonful at a time of the reserved cooking water until the desired consistency is reached.
Divide pasta and rocket between 2 people, and mix through pesto. Serve with extra walnuts and cashews.