Beet & Hazelnut Pesto

Serves 8

Prep: 20–25 minutes, plus cooling

Cook: 1 hour

Per serving: 274 cal / 25.2g fat / 4.7g sat fat / 6.2g carbs / 2.9g sugar / 2.2g fiber / 7.8g protein / 240mg sodium

4 raw beets

½ cup extra virgin olive oil

1 cup roasted hazelnuts

2 garlic cloves, peeled

1⅓ cups freshly grated fresh Parmesan cheese

salt and pepper, optional

1. Preheat the oven to 350°F.

2. Sprinkle the beets with a little salt and pepper, if using, then drizzle with a small amount of the olive oil. Wrap the beets in aluminum foil and put into the oven. Cook for 1 hour. To test if the beets are cooked, check with the tip of a small, sharp knife; the blade should go in with ease.

3. Remove the cooked beets from the oven and let cool. Once cool, peel away the skin and discard.

4. Put the hazelnuts and garlic into a food processor and process for 30 seconds.

5. Add the beets and salt and pepper, if using, and process again, adding the remaining olive oil, a little at a time, through the feeder tube, until combined.

6. Transfer the pesto to a medium bowl and mix in the Parmesan cheese.

7. This pesto can be served with vegetable sticks or mixed into pasta or spaghetti.

This is a great alternative to basil pesto, adding nutrients with the beets and nuts.