Marco’s Famous Beet Pesto Recipe

By Marco Davis/Chef

4 nice-sized beets (find local if you can)
1 cup parmesan
1 cup pecans
2 cups olive oil
4 cloves garlic
1 inch chopped ginger root
Pinch salt

Peel and parboil beets. Add other ingredients and start with just one cup of olive oil, blending in a food processor or blender, then gradually adding the remaining oil.
Blend to desired thickness and enjoy!

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