Recipe: Beetroot and Walnut Pesto

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This has to be one of the weirdest combinations my food-obsessed brain has come up with, but it works. The earthy sweetness of the beetroot is complemented by the dryness of the walnuts, the saltiness of the olives and then highlighted by the fragrant dill.

It is also pink.

If anyone decides to use this as a dinner-party item, please put Barbie Pasta on the menu.

Beetroot Pesto photo DSCN1142_zps6080b047.jpg

Ingredients</b
150g spaghetti
2 pre-cooked beetroots
1 clove garlic
50g walnuts
6 black olives
2 tbsp olive oil
juice of 1/2 lemon
2 tbsp dill, chopped

Cook the pasta in plenty of boiling water.
Put all the ingredients except the dill into a food processor and whizz until smooth.
Season with salt and pepper.
When the pasta is cooked, drain it and then return to the warm pan.
Stir in the sauce until all the pasta is coated.
Serve with the dill sprinkled over the top.

Serves 2

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