Food Blogged by: Chirnside Park 28 Oct 2020

Beet Pesto, Parmesan and Pine Nut Canapes

These tasty and vibrant canapes are crowd pleasers. They are delicious, incredibly simple to make and (shhhh…) rather inexpensive.
(serves 10-14)
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.

Nutrition Information
Per Serve
Energy 1626kJ (387kcal)
Protein 7.3g
Fat – total 38.8g / saturated 5.9g
Carbohydrate – total 2.7g / sugars 2.5g
Dietary fibre 2.3g
Sodium 147mg
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