1 can (380g) pickled beetroot
2 dl grated Parmesan cheese
1 dl olive oil
1 clove garlic
1 dl pine nuts
1 pot of basil leaves
salt and black pepper
Mix all ingredients in a blender and let the flavors develop for a few hours. Check the taste.
Tip! If there's any pesto left over, it's also delicious the next day mixed with pasta and keeps well in the fridge for about three days.
1 fresh baguette
1 dl olive oil
Slice the baguette. Arrange the baguette slices on a baking tray and brush with olive oil. Toast the bread at 200 degrees Celsius for 5–10 minutes, until they are golden brown. Remove the baguettes from the oven and let cool for a moment. Spread the beetroot pesto over the baguette crostini and garnish with basil leaves.
