This pesto is great just to have as a dip with crudite but it is also a delicious spread on some paleo bread- either by itself or topped with some goats cheese or a poached really goes with most things and is an easy way to increase your vegetable intake.

  • 3 large beetroots
  • 50g toasted pinenuts
  • 80g roasted hazelnuts
  • 2 tsp sumac
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • juice 1/2 lemon
  • juice 1/2 orange
  • 3 tbsp extra virgin olive oil
  • good grind sea salt & pepper
  1. Preheat the oven 180 deg C
  2. Cut the leaves off the beetroot and placenta baking tray
  3. Bake the beetroots fro about an hour until they are soft (insert a knife to see) - they will shrink away from their skins.
  4. Takeout and leave to cool for 10 mins
  5. Peal of the skins so you are left with bright pink soft inside flesh and roughly chop into a bowl.
  6. Add in all the other ingredients to the bowl and blend with a wand - or if you have a food processor use this.
  7. Season with the salt and pepper to taste.