condiment · egg-free · Gluten Free · Uncategorized

Roasted beets and almond pesto

First off i’d like to apologize for taking so long into doing a new post.  but I do have a good excuse! I have finally started my own catering business!  Basilic & Ciboulette was born in September and I could not be prouder.  As you can imagine it is very time consuming to get this going but I’m slowly getting there.  So if ever you are in the Montreal area go check it out on my facebook page or website .

This a a very simple recipe that is perfect to make ahead and simply assemble on the day of. The colors are just spectacular and you can go crazy with the piping or you can do simple cucumber slices and top them off.  I promise they will go out quickly!

If you have leftover cooked beets, this recipe will go even quicker but feel free to use pre-packaged cooked beets here that you can now find in the supermarkets or cook them by simply tossing them (washed, peeled and cut into chunks) with olive oil, salt and pepper and roast them at 425°F until a fork pierces them easily.  Wait till they are cooled completely  before using.

Now, simply  get out your food processor and dump all the ingredients in and give it a whirl until the almonds have been crushed to the texture you wish to have.  I like to leave it chunky so that the almonds give off a little crunch here and there. Taste and adjust with salt and pepper or any other ingredient you wish to have more flavour  from. This really only a guide. Adjust to your own preferences and taste.

Bon appétit!


  • 2 cups of roasted beets or pre-cooked beets
  • 1 cup of toasted almonds unsalted
  • 1 cup of basil leaves
  • 1 to 2 tbsp of pomegranate syrup
  • Salt and pepper to taste

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