- 2 medium sized beetroots
- 1/3 cup pine nuts or walnuts
- 5 cloves garlic
- 1 jalapeno (optional)
- 4 tablespoons parsley fresh or dried
- 1 tablespoon lemon juice
- 3 tablespoons Wilson’s Extra Virgin Olive Oil
- 1 teaspoon Turmeric
- rock salt as required
Cover your beetroot in water and boil the beetroot with salt and a teaspoon of turmeric in a pressure cooker for about 15 minutes. Peel the skin and chop the beetroot roughly.
Toss them into a blender.
Add pine nuts, chopped garlic, jalapeno, dried or fresh parsley, rock salt, lemon juice and your Wilson’s Extra Virgin Olive Oil in it. Pulse it till it becomes a smooth paste. Ensure that there are no big chunks of beets in it.
Transfer this pesto sauce to an airtight container. This pesto stays good for a week in the fridge.
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