A new Sauce Pesto sauce began to be prepared in Italy. It is served to pasta, fish, toast, and sometimes, if the sauce is very fragrant, stir pesto with Italian soup before serving. Any sauce makes the dish brighter, emphasizing its taste. Prepare Pesto by grinding the main ingredients: garlic, pine nuts, grated Parmesan cheese. Modern Pesto is made from tomatoes, beets, pumpkins. These sauces are distinguished by their freshness, bright color and aroma. Pesto sauce from tubers of baked young beets is distinguished by a purple color (the royal mantle will envy!), Tender flesh and a perfect combination with other vegetables. Forget about boiling vegetables, bake spring beet, cook a new dish - Pesto. This sauce will always decorate your holiday table.
Ingredients:- Beets 2 pcs.
- Cheese Parmesan 60 g
- Cedar nuts 100 g
- Garlic 2 cloves
- Olive oil 80 ml
- Pepper black ground 1 pinch
- Salt 1 pinch
- Step 1 To make the sauce take 2 tubers of young medium-sized beets, olive oil (or any vegetable), cedar nuts, Parmesan cheese, garlic, salt, pepper.
- Step 2 Wash and dry the beet, cut it into 2 parts, salt, pepper.
- Step 3 Heat the oven to 200 ° C. Turn each part of the beets into foil and place in the oven for 40 minutes.
- Step 4 Remove the baked beetroot (it will be juicy and tender), cool, clean and cut into small pieces.
- Step 5 Blur the beetroot in the blender.
- Step 6 Add pine nuts, grated Parmesan, garlic, salt to taste. Gradually adding oil, continue whipping.
- Step 7 Serve the sauce with toast, salted fish, boiled potatoes.