I've been wanting to make Rigetta Klint's beetroot pesto since first seeing her recipe on Design Sponge. Doesn't she have the most wonderful name? and isn't the colour amazing?
It is so simple to make and if like me you are a beetroot lover, it's a perfect standby to have in the fridge. You just need an hour in which you can be doing other things, to either boil or roast the beetroot, and then it's just a quick whizz up of a few additional ingredients and you have the base of lots of quick supper or lunch dishes.
Like Rigetta I tried it first with pasta. I used wheat and gluten free pasta which at ten minutes takes a little longer to cook than the usual durum wheat ones.
I now have a handy little pot ready in the fridge and apparently it's freezable too. I'm planning to try it in risotto next....