Vegan Beetroot Leaves Pesto
Ingredients
- beetroot leaves
- garlic
- lemon juice
- chestnuts
- nutritional yeast
- paprika
- onion powder
- cumin
- salt and pepper
Preparation
Wash the beetroot leaves thoroughly to remove any dirt.
Peel and mince the garlic cloves.
Combine all ingredients in a food processor or blender.
Blend until the mixture forms a smooth paste.
Notes
Store the pesto in an airtight container in the refrigerator where it will last for up to one week.
