- Starters and bites
Beet pesto canapés
Cooking 0 minutes
Preparation 5 minutes
12 servingsIngredients
Pesto
- 1 bag (284 g) of Florette beet julienne
- 60 mL (1/4 cup) pine nuts
- 125 mL (1/2 cup) camelina oil
- 1 clove of garlic
- 125 mL (1/2 cup) fresh basil leaves
- 60 mL (1/4 cup) grated Parmesan cheese
- The zest of a lemon
- Salt and pepper
Canapés
- 12 crackers of your choice
- 60 mL (1/4 cup) grated Parmesan cheese
Steps
- Place all the pesto ingredients in the food processor and gently mix until smooth and creamy.
- Correct the seasoning as needed.
- Serve on the crackers or the canapés of your choice and garnish with grated parmesan cheese.
* Can be store 1 week in the refrigerator.
Featured product
