Sunday, January 13, 2013

Purple Pesto

I'm co-hosting a small cocktail party this week, and wanted to bring some little dishes to wow our guests. I found a recipe for this little treat in an entertaining book at a friends home while we were on vacation. I re-created it with a few tweaks. Ideally, I'd serve it with some parmesan shortbread crackers, but those will have to wait for a less busy time for now. Our guests will have to soldier on with store-bought crackers.

Beet Pesto 

8 small-to-medium roasted beets
1 cup grated parmesan 
1/2 cup toasted pine nuts
2 cloves garlic
2 tbsp olive oil
salt and pepper to taste

Throw them all in a mini-food processor and blend until the desired consistency. Serve on crackers or little toasts with some goat cheese and a baby watercress garnish.

Gorgeous dish.

No comments: