beetroot, walnut, sage and sumac pesto

  • 3 cups (300g) grated beetroot (about 2 beetroot)
  • 1 cup (100g) walnuts, toasted
  • ½ cup sage leaves, plus extra to serve
  • 1 small clove garlic
  • ¼ cup (60ml) extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons sumac, plus extra to serve
  • sea salt and cracked black pepper
  1. Place the beetroot, walnuts, sage, garlic, oil, vinegar, sumac, salt and pepper in a food processor and process until finely chopped and well combined. Top with extra sage and sprinkle with extra sumac to serve. Makes 2 cups.

COOK’S TIP:
This pesto will keep in an airtight container in the refrigerator for up to 5 days.

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RATE THIS RECIPE:
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