Parmesan Shortbreads With Beet Pesto Recipe
Try these savoury party appetizers.
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)
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.
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).