These tasty and vibrant canapes are crowd pleasers. They are delicious, incredibly simple to make and (shhhh…) rather inexpensive.
Crackers (anything flat and sturdy enough to hold topping)
3 beets, trimmed, roughly chopped and roasted
¾ cup walnuts
250 mls extra virgin olive oil
1 cup pine nuts, toasted
1 cup shredded parmesan cheese
½ cup grated parmesan cheese
3 tbsp fresh lime juice and zest of one lime
Sea salt and cracked pepper to taste
• To roast the beets, wash and pat dry, trim the ends, chop into rough cubes and roast in an oven preheated to 200°C or 180°C fan-forced
• To make the pesto, combine the beets, walnuts, olive oil, parmesan and lime juice and zest in a food processor. Pulse until well combined. The paste should have some texture and not be runny. Season with sea salt and pepper to taste.
• Place crackers on a serving platter, and top with one teaspoon of the pesto.
• Garnish with toasted pine nuts, shaved parmesan and some watercress.Tip: The pesto can be made a few days ahead and stored in the fridge, ready to go.
Energy 1626kJ (387kcal)
Fat – total 38.8g / saturated 5.9g
Carbohydrate – total 2.7g / sugars 2.5g
Dietary fibre 2.3g