Full ingredients list:
¼ cup toasted walnuts, chopped
¼ cup flat-leaf parsley
2–3 small (150g) peeled, cooked beetroot, chopped
2 teaspoons red wine vinegar
70g reduced-fat feta, crumbled
Nutritional information (per serve)
Instructions and steps:
1 Process the toasted walnuts and the parsley in a small food processor until the mixture is finely chopped.
2 Add beetroot and red wine vinegar and process until well combined. Add feta and pulse until just combined. Season with cracked black pepper. Store pesto for 3–4 days in the fridge.
Try this pesto on crackers or burgers, or served with fritters.
About this recipe
First published: September 2019