This extraordinarily pink gorgeousness that is the beetroot and lime pesto is quite the surprise … salivate and run to the store for beetroot and lime … now …

This recipe makes about four-five cups of scrumptiousness – great for a party!

Ingredients:

4 cups cooked beetroot
1 cup raw unsalted macadamia nuts
2 limes
2 spring onions
½ cup fresh dill leaves

Method:

Beetroot is around most of the year. If you find it fresh, remove the stalks and top and tail it, leaving the skin on. Simmer whole in plenty of water – take about an hour. This can be done in advance as the beets need to be cool for blending. Alternatively, there are vacuum packed, cooked beets in most supermarkets; remember to look at the ingredients and avoid vinegar, salt and sugar.

Once the beets are cool, them and discard the skin. Peel the limes, removing all the white pith from the outside. Quarter them and remove the white centres. Remove the dill leaves from the stalks and trim the spring onions.

Pop all ingredients into a blender and blend on a low speed for about 3-4 minutes, stopping occasionally to push down the sides so it’s all evenly blended.

Play with it – add more limes – add some chilli – if you can’t have nuts, remove them from the recipe and add some cooked chickpeas!

Serve with seed crackers or crudités or serve as an accompaniment to meat, fish or vegetables. It’s a winner!