Spinach Pesto

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Ingredients

for ca. 6 sandwiches

4
50 g Beetroot (fresh)
Walnuts 4 TBL sp
1/2
1 tea sp
2 cloves Olive oil
Lemon
Cumin
Garlic

Tip

Make the spread when you are using the oven anyway.

Make

50 min

Cut beetroot into wedges

no need to peel the beetroot, just wash them quickly if needed

Roast beetroot in the oven

~40 min at 190ºC

In a blender, add roasted beetroot, walnuts, olive oil, lemon, cumin and garlic and mix

~2 min until smooth, taste and add more spices to your taste