I love hosting my friends and family that's why this Saturday I have planned a little shindig at my house. I thoroughly enjoy the process of planning the menu and searching for recipes that they might not have tried before.
One thing that I keep constant at all my parties is chips and dip. It's super easy to make gives a little crunch to your menu and also gives a communal feeling. Though I must admit am kinda tired of serving my guests the usual pesto, aiolis or dips with a curd or mayo base. So this time I wanted to search for something completely different and unconventional yet healthy. That's when I found this delish beetroot and roasted peppers pesto on crackers recipe.
Now of course when you are hosting you want to make sure that all your guests enjoy the food that you are serving. Therefore I made a small amount of this pesto last weekend and I must admit it tasted super delicious. It goes perfectly with cheese crackers and most of all the color is spectacular. Knowing my guests I am sure to get loads of compliments on this delish recipe.
- 1 red pepper
- 200 grams beetroot (cooked)
- 100 grams cashew nuts
- 3 cloves garlic
- 50 grams Parmesan cheese (or Pecorino, grated)
- 15 ml lemon juice
- 85 ml extra virgin olive oil
- salt (to taste)
- pepper (to taste)
Grill the pepper until blackened. Put the pepper into a dish and cover tightly for 15 minutes. Peel off the skin, cut and remove the pips. Place all the ingredients in a food processor and blend till smooth. crackers topped with Parmesan cheese and fresh basil or micro-herbs.
If you like the recipe try it at home and let us know how it turned out...