Parmesan Shortbreads With Beetroot Pesto
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 10minutes
Total time is 10minutes
Serve is for 20 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
20
- 200grams beetroot, cooked and peeled
- 10grams Parmesan, grated (to garnish)
- 1 handful micro cress (to garnish)
- 30grams toasted pine nuts
- 45grams Parmesan cheese, grated
- 1 garlic clove
- 4tablespoons olive oil
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 20 Parmesan shortbreads
- 15grams toasted pine nuts (to garnish)
Description
Beetroot adds a vibrant colour and delicious earthy flavour to these cheesy shortbreads. Sprinkle the topping on carefully to ensure even distribution.
Method
Step 1 of 4
For the pesto, place all the ingredients together in a food processor; pulse until a rough paste forms and the ingredients are well combined.
Step 2 of 4
Taste to check the seasoning.
Step 3 of 4
Use a teaspoon to top shortbreads with the pesto.
Step 4 of 4
Garnish with the toasted pine nuts, Parmesan shavings, and micro cress. Serve at room temperature.
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