Beetroot Pesto with Homemade Pasta

What do you do if you have any leftover beetroots? I made a delicious, brightly colored pesto with the remaining beetroot from the beetroot and goat cheese Flammkuchen and served it with homemade pasta. The following recipe is for two people, but we have prepared a large portion of the homemade pasta and dried the remaining noodles so that they can be kept longer. Here you can find the recipe for the homemade pasta. And now to one of my favorite dishes of this winter: Beetroot Pesto! By the way, the pesto is also excellent to prepare in larger quantities, fill into nice glasses and give as a culinary gift.

Ingredients (for two people):
4-5 tablespoons olive oil
1 beetroot (small, peeled)
50g pine nuts
2 tablespoons Parmesan cheese
1-2 cloves of garlic
salt

Preparation:
Peel the beetroots and cut into pieces. Mix with a tablespoon of olive oil, salt and roast in the oven for 25 minutes at 200 degrees. Meanwhile, grind the pine nuts in a food processor (or with a wood of your choice) until a fine-grained flour is produced.
Remove the beetroots from the oven, crush them with 2 tablespoons of olive oil in a food processor (or mortar). Press the garlic and add to the mixture. Add the ground pine nuts, the parmesan and the rest of the olive oil. Season with salt and – enjoy!

Serving tip: Of course the pesto is amazing with freshly prepared pasta – but also delicious served with your favorite storebought pasta or on toasted bread as crostini!

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