If you are running out of ideas for the beets here is a great way to use up a bunch!
2 cups pureed, cooked and peeled beets
1/4 cup Organic Extra Virgin Olive Oil
1/3 cup Organic Raw Sunflower Seeds
¼ cup Organic Parsley
¼ cup Organic Basil Leaves
4 cloves Organic Garlic
1 ½ tbsp. Organic Balsamic Vinegar
½ tsp Sea Salt
½ tsp ground pepper
In a food processor blend garlic, parsley, basil and sunflower seeds. Then add the cooked beets, oil, vinegar, salt and pepper and puree until thoroughly mixed but be sure to not over blend it to a soupy consistency.
Note: Most herbs work for this recipe as substitutes. I often substitute more parsley for the basil or cilantro.
makes 2 to 3 cups pesto