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🍽️ Beetroot Pesto on Spring Crackers with Parmesan Shavings

415 kcal · 30 min · 4 servings

Ingredients

• Pine nuts 6 tbsp
• Beetroot, pre-cooked 300 g
• Garlic cloves 1 pc
• Organic lemon 1 pc
• parmesan 80 g
• Olive oil 6 tbsp
• Salt pinch
• Salt crackers 300 g
• Cress bed 1 pc

Instructions

1. 1. Heat a pan over medium heat.
2. 2. Toast the pine nuts in it for about 2 to 3 minutes without adding extra fat.
3. 3. Remove the pan from the heat as soon as the nuts are golden brown.
4. 4. Drain the beetroot in a sieve.
5. 5. Cut the beetroot into rough cubes.
6. 6. Peel the garlic.
7. 7. Wash the lemon under hot water.
8. 8. Finely grate about 1 teaspoon of the zest.
9. 9. Squeeze the juice from the lemon.
10. 10. Shave the Parmesan into long strips using a vegetable peeler.
11. 11. Put the beetroot, olive oil, garlic, 2 tablespoons of lemon juice, lemon zest, and half of the pine nuts into a tall container.
12. 12. Blend the ingredients into a smooth paste.
13. 13. Season the paste with salt.
14. 14. Spread the beetroot pesto onto the salt crackers.
15. 15. Garnish the crackers with the remaining pine nuts.
16. 16. Place the Parmesan shavings on top.
17. 17. Sprinkle some cress over them.
18. 18. Keep the finished crackers cool until you serve them.
19. 19. Serve them immediately or chilled.

Nutrition per serving

• kcal: 415
• Protein: 12 g · Fett/Fat: 30 g · Carbs: 33 g