beetroot pesto

makes approx 2 cups This is a great idea pinched from Jill Dupleix years ago when she was still writing for the Good Living section of the Sydney Morning Herald. Its one of those ideas that seems radical at rst but once you give it a go seems just so poetic and down right delicious that youll be wondering why you didnt think of it yourself. 1 bunch beets, trimmed, approx 750g 2T olive oil 2T balsamic vinegar 40g (1/4C) pinenuts, lightly toasted 1 clove garlic, peeled and smashed 1/4C extra virgin olive oil 100g parmesan cheese, grated Preheat oven to 200C. Scrub beets well then trim tops. Quarter beets and place on a large sheet of foil. Drizzle with oil and balsamic vinegar and season well. Wrap foil to form a parcel and seal well. Cook for 50mins to an hour or until beets are tender. Allow to cool then place beets in a food processor with pinenuts and garlic and puree. Gradually pour in oil and stir through cheese. Season well.