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Ingredients

• .>(American / Metric measures)<
• . 8 small-medium Beets, roasted *
• . 3/4 cup (100g) Feta cheese, (lightly salted preferred: Egyptian or Bulgarian variety)
• . 4 oz. (110g) Almonds, roasted **
• . 1 cup (20g) fresh Basil leaves, loosely packed
• . 1 cup (250ml) e.v. Olive oil (plus a little more for the top protective layer)
• . 1-1/2 tsp. (7.5ml) ‘Fleur d‘ail‘ (or1 large garlic clove)
• . 1-1/2 tsp. (7.5ml) sea salt (put less if Feta cheese is very salty)
• . 1 tsp. (5ml) dried French Tarragon (optional)
• . Notes:
• .* BEETS...roasting... FIRST METHOD: Wash and pat dry the beets. Pre-heat oven to 375F/190C/Gas5. Place the beets in cupcake paper liners and into a muffin pan. Cover with aluminium foil. Seal tightly in order for steam not to escape. Place the pan on the bottom rack for 45 minutes. Once out of the oven, let it rest under the foil for about 30 more minutes before peeling. SECOND METHOD: Wash and pat dry the beets. Pre-heat oven to 375F/190C/Gas5. Roast them in enough foil to cover the inside of the pan as well as the beets. Seal tightly in order for steam not to escape. Place the pan on the bottom rack for 45 minutes. Once out of the oven, let it rest under the foil for about 30 more minutes before peeling. From either method...the beets need cooling before using them in the recipe.
• . ** ALMONDS...roasting... Pre-heat oven at 350F/ 180C /Gas 4. In a medium size baking pan, roast the almonds on the bottom rack of the oven for about 13-14 minutes. Completely cool before using.

Description

Beat The Blues With Bright BEET Roasted Almond Basil Pesto. Some Call This Radical. I Call It Ridiculously Delicious. For A Dedicated Post....refer To:…

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