Page 17 - Eco-Schools Wales Newsletter, Spring 1 2023 - english

The satisfaction of preparing a meal from produce you have grown yourself

is unbeatable. How about giving this recipe a go to make use of beetroot
harvested this time of year.

Pink Pesto
Pink Pesto

Ingredients:

• 250g cooked beetroot (around 4 small-

medium beetroot, chopped and boiled until

soft)

• 50g sunflower seeds

• 1 clove garlic

• 25g parsley

• 25g basil

• 50g grated hard cheese

• 4 tbsp olive oil

Method:

1. Blitz up the ingredients in

a food processor, adding the oil

slowly at the end.

2. Stir through hot pasta to make a

delicious pink pasta meal that the whole

family will enjoy!