Meet my new love: beetroot pesto. It works both on bread and as a dip. And also I finally got around to making this life-changing bread. So tasty, nutritious and supereasy to make! Happy Sunday folks!
BEETROOT PESTO(from Glorian ruoka&viini)
400g beetroots (you can use beetroots in vinegar or boil fresh beetroots and let them cool)
2 cloves of garlic
100g grated parmesan
1 bunch of basil
about 100ml extra virgin olive oil
Throw everything (but salt and pepper) in a food processor and mix until smooth. Season to taste.