Ginger Beet Pesto
This recipe was submitted by Peter Burns in our 2014 We ♥ Local Beets Recipe Competition. Peter says, “In addition to the marvelous earthy taste of this recipe, the pasta turns an amazing red after you mix in the pesto.” We think this pesto is great on bread and crackers too!
Roast the beets at 425° until soft, usually about half an hour. Let the beets cool and then peel them. Put beets in a blender with all the other ingredients. Blend until you have a smooth paste. Add a little more olive oil if necessary to get a smooth paste. Serve over hot pasta.