SPRING GARDEN BEET PESTO TOASTS

Outdoor Lifestyle Magazine - - Create -

FOR PESTO:

1 lb beets, cubed and steamed

1/3 cup toasted pine nuts

1/3 cup nu­tri­tional yeast

2 medium sized cloves of gar­lic

2 tbsp. lemon juice

1/2 cup fresh basil leaves

1/4 cup pure ex­tra vir­gin olive oil

1/2 tsp. sea salt

1 pinch fresh ground black pep­per

1 tbsp. maple syrup

FOR TOASTS:

Loaf of whole grain bread Baby greens (I love arugula!) Olive oil, for brush­ing and fry­ing A few pieces of as­para­gus, cut in half length­wise 4 cloves of gar­lic, sliced thin

TO MAKE PESTO:

Place all pesto in­gre­di­ents in a food pro­ces­sor (ex­cept 1/2 cup cubed beets) and puree un­til you have a medium smooth con­sis­tency.

Add salt and pep­per to taste. Warm 2 tbsp. olive oil in a pan to a medium high heat. Saute gar­lic un­til it be­comes golden brown. Re­move gar­lic and set on to a plate on the side. Re­heat pan to a medium high heat and saute as­para­gus and chun­ked beets.

Cook for 3-4 min­utes.

TO AS­SEM­BLE TOASTS:

Toast bread. Brush with olive oil and spread pesto on toast. Gar­nish with toasted gar­lic and spring as­para­gus mix­ture.

Top with baby greens and en­joy!

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