Who says pesto has to be green?
- 3 beets roasted and peeled
- 3/4 cups nuts
- 3 gloves of garlic peeled
- 2 tbsp fresh chives
- 1 tbsp lemon juice
- 3 tsp pomegranate vinegar or white balsamic
- 1/2 tsp salt
- 1/2 tsp pepper
- 5 tbsp olive oil
- 1/2 cup parmigiano reggiano optional
Add beets, nuts, garlic, chives and lemon juice to a food processor fitted with blade.
Process until smooth.
Add lemon juice, vinegar, salt and pepper and grated parmigiano-reggiano.
Star food processor and slowly add olive oil in a continuous slow stream.
Process until smooth and emulsified.