Recipe

November 25, 2012

Parmesan Shortbreads With Beet Pesto Recipe

Recipe:

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Step 1: For the pesto, place all ingredients together in a food processor; pulse until a rough paste forms and the ingredients are well combined.

Step 2: Taste to check the seasoning.

Step 3: Use a teaspoon to top shortbreads with the pesto.

Step 4: Garnish with the toasted pine nuts, Parmesan shavings and micro cress. Serve at room temperature.

Tip: Make the pesto 2 days in advance and store in the refrigerator.

See more recipes from Victoria Blashford-Snell and Eric Treuille.

Reprinted with permission from Victoria Blashford-Snell and Eric Treuille’s Hors d’Oeuvres (2012 DK Publishing).

Ingredients

7 oz. beets, cooked and peeled*
1 oz. toasted pine nuts**
1-1/2 oz. Parmesan cheese, grated
1 garlic clove
1/4 cup olive oil
Salt and freshly ground black pepper
20 Parmesan shortbreads (available in most grocery stores)

Garnish
1/2 oz. toasted pine nuts
1/3 oz. Parmesan, grated
Handful of micro cress

* You can use store-bought cooked beets, but not the kind in vinegar.

** Dry-roast the pine nuts in a frying pan until lighting coloured. This helps to enhance their flavour. It’s best to roast your own.

Directions

Yield:

Step 1: For the pesto, place all ingredients together in a food processor; pulse until a rough paste forms and the ingredients are well combined.

Step 2: Taste to check the seasoning.

Step 3: Use a teaspoon to top shortbreads with the pesto.

Step 4: Garnish with the toasted pine nuts, Parmesan shavings and micro cress. Serve at room temperature.

Tip: Make the pesto 2 days in advance and store in the refrigerator.

See more recipes from Victoria Blashford-Snell and Eric Treuille.

Reprinted with permission from Victoria Blashford-Snell and Eric Treuille’s Hors d’Oeuvres (2012 DK Publishing).

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Photographer:

William Reavell/Ian O'Leary

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