This recipe is as delicious as it is beautiful. A versatile recipe that works for everything from a healthy veggie-packed snack to an elegant appetizer at a backyard party.
I adore the pesto and have been putting it on everything (salads, rice cakes, crackers, chips, sweet potatoes). My girls loved it because it was bright pink. I recently made this recipe during culinary class, part of Summer on the Farm, with some amazing budding chefs and all of them tried it - many of them even liked it. Definitely a win in my book. Plus it's loaded with nutrition. Beets are rich in vitamin C, fiber, potassium and magnesium just to name a few.
Lettuce Wraps with Beet Pesto
1 Medium Beet
1/2 RIPE Avocado
2 Tbsp Cashews, unsalted
1 small Lime, juice & zest
1 tbsp fresh Chives, chopped
1 tbsp fresh Parsley or Basil, chopped
1/4 tsp Sea Salt
Large Leaf Lettuce
Wash, peel and grate the beet (I use the grater attachment on my food processor but you can do by hand as well). Add the grated beets and all of the remaining ingredients to a food processor or blender. Blend till smooth and well combined. I like the pesto with a little texture to it but the more you blend the smoother it will get. Fill lettuces leaves with a spoonful of beet pesto and enjoy! Makes about 10-15 lettuce leaves. If you have leftover pesto, store in an airtight container in the fridge for up to 3 days.