Beetroot Pesto

Note - quantities given here are approximate - you can adjust everything to suit your taste

4x medium sized beetroot

6x cloves garlic, unpeeled

generous handful walnuts, toasted

1 cup Pecorino cheese, freshly grated

(substitute Parmesan if Pecorino is not available)

flaky sea salt

freshly ground black pepper

extra virgin olive oil

Preheat oven to 200 degrees C (390 degrees F).

Wash beetroot, top and tail them, and cut into eighths.  Place a sheet of tinfoil on a baking sheet, and place the beetroot in a single layer on the foil.  Scatter over the whole garlic cloves, season generously with flaky sea salt and freshly ground black pepper, and drizzle with olive oil.  Close up foil around the beetroot to make a package, and place it on the baking sheet into the preheated oven.  Cook until the beetroot is tender - will take around 50 minutes.  Remove from the oven and allow beetroot and garlic to cool to room temperature.

Squeeze cooled garlic cloves out of their skins, and put the garlic and beetroot into the bowl of your food processor.  Add toasted walnuts and Pecorino cheese, and blitz up until a rough paste begins to form.  Now, with the motor running, pour olive oil through the tube until you reach a fairly smooth, spreadable consistency.  Give it a taste and then add salt and pepper to your liking, also adding more cheese or oil according to your taste.