Beetroot pesto with sunflower seeds

4 servings

10 minutes

Beet pesto with sunflower seeds is a bright and original dish inspired by European cuisine. Beetroot, with its natural sweetness and earthy aroma, combines with spicy garlic, fragrant basil, and rich sunflower seeds to create a rich flavor balance. Balsamic vinegar adds a subtle tanginess while olive oil gives it a creamy texture. This pesto is perfect as a pasta sauce, salad dressing, or dip for crunchy toasts. Its unusual taste and vibrant color make it an excellent choice for festive tables. Additionally, beet pesto is rich in antioxidants and healthy fats, making it not only delicious but also a nutritious addition to the diet.

Energy value per serving

• Calories: 259.8
• Proteins: 6.3g
• Fats: 18.1g
• Carbohydrates: 21.1g

Ingredients

• Beet: 500 g
• Garlic: 2 clove
• Crushed basil leaves: 0.5 glass
• Sunflower seed kernels: 0.3 glass
• Salt: to taste
• Balsamic vinegar: 1 tbsp
• Extra virgin olive oil: 0.3 glass

Cooking steps

1. Boil the beet in boiling water for about 30-40 minutes until soft, then rinse under cold water. Alternatively, wrap the beet in foil and bake at 180 degrees for about 1 hour until soft. Cool down.

   Required ingredients:

   • Beet: 500 g

2. Clean the beetroot and chop it finely (or grate it).

   Required ingredients:

   • Beet: 500 g

3. In a blender, mix beetroot, minced garlic, basil, vinegar, sunflower seeds, and a little salt. Blend until smooth.

   Required ingredients:

   • Beet: 500 g
   • Garlic: 2 cloves
   • Crushed basil leaves: 0.5 glass
   • Balsamic vinegar: 1 tablespoon
   • Sunflower seed kernels: 0.3 glass
   • Salt:  to taste

4. Continue whisking and add olive oil. Salt to taste.

   Required ingredients:

   • Extra virgin olive oil: 0.3 glass
   • Salt:  to taste