This pesto can be made a day or two in advance when you’re not rushed or under pressure. In fact the flavours will be even better.
When peeling and slicing beets I like to use disposable gloves, convenient and clean. Get the garlic, onion and thyme ready first then the beets can be cut, sliced and tossed through the oil — then off with the gloves!
The sourdough is always better served warm. If you are transporting this pesto as a shared plate, either barbecue or grill the bread at home, then warm it in the oven once you’ve arrived at your destination, or if it is convenient you can grill or toast it fresh, when the time is right.
Ingredients
| 400 g | Beetroot, peeled, sliced into eighths (Main) |
| 4 | Garlic cloves, sliced |
| ½ | Onions, sliced |
| 3 sprigs | Thyme |
| 3 Tbsp | Olive oil |
| 2 tsp | Red wine vinegar (Main) |
| 100 g | Blanched almonds |
| 100 g | Sour cream |
| 1 loaf | Sourdough bread |
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Directions
- Heat the oven to 200C. In a roasting dish place the beetroot, garlic, onion, thyme, olive oil and 1 tsp of salt. Toss to coat the beetroot well with oil and salt then cover with a piece of foil. Roast for 30-40 minutes or until tender (soft when pierced with a knife).
- Allow to cool then drain off and reserve any cooking juices that have collected in the roasting dish.
- Remove the thyme stalks, place beetroot, red wine vinegar, almonds and sour cream in a food processor or blender and puree until smooth. Season with additional salt and pepper to taste.
- If the pesto is too thick add a little of the roasting juices to get a spreadable consistency. Scoop into an airtight container and store in the fridge.
- Serve pesto spread out on a plate or small platter, garnish with sea salt flakes, coarsely ground black pepper, a drizzle of olive oil and toasted warmed sourdough on the side.
