Raw Beet Pesto
This is based on one of the recipes Raw Food Chef Frank Giglio introduced to our raw food workshop at Neantog. An unusual seasoning for beets, but this vibrant spread is full of flavour!
1 large raw beetroot, about 160g/1 ¼ cup, rough parts taken off and chopped
1-2 tablespoon fresh ginger, peeled grated
1-2 garlic cloves, peeled and crushed
60g/1/2 cup walnut or almonds, chopped
1 organic or unwaxed lemons or limes, zest from one and juice from both
1-2 tablespoons fresh chopped rosemary
¼ - ½ cup extra virgin olive oil
Pinch sea salt
1-2 tsp agave syrup, maple or apple syrup or honey
Add all ingredients to a food processor and blend until a smooth, creamy texture is attained.
If you use a hand blender, blend in small batches.
If pesto is too thick, simply add more oil to reach desired consistency.
Beet Pesto can also be made in small portions with a hand blender.
Spread on romaine leaves or slices of courgettes or serve on crackers.
Tip
You can exchange rosemary for 2 cups of fresh basil leaves
Note
Beetroot contains folate (natural folic acid), potassium + manganese. The green leafy tops are especially nutritious as they contain calcium, beta-carotene and iron.
Specific anti-carcinogens are bound to the red colouring matter, which is believed to help to fight against cancer. Beetroot also increases the uptake of oxygen by as much as 400 percent.
Note
You can also make a salad with beetroot, carrots, celery or celeriac, mixed nuts and/or sunflower seeds, drizzled with lemon juice, a little olive oil and as a sweetener you can add some raisins, honey or suitable sweeteners for diabetics like Stevia or Xylitol.
Tip
In case of nut allergy you can use sunflower seeds instead.