There is nothing more satisfying than arriving home after a long work week to an easily prepared dinner. Make our savoury Hemp Infused Beet Pesto in advanced, when you arrive home, build your ideal pizza, toss it in the oven and voila. A simple and almost effortless night with dinner on the table in less than 30 minutes!
This tasty rustic pesto is made with Mettrum Originals Cold-Pressed Hemp Oil and we've topped our pizza with our Raw Shelled Hemp Seeds.
2 large red beets, peeled and chopped
3 cloves garlic, chopped
½ cup walnuts, roasted
½ cup parmesan cheese, grated
½ cup Mettrum Originals Cold-Pressed Hemp Oil +1 tbsp for roasting.
2 tbsp. lemon juice
salt to taste
Preheat oven to 375 degrees F
Coat beets with 1 tbsp. hemp oil and place in a tin foil packet.
Roast in the oven for 40 to 50 minutes, until beets are soft.
Once beets are cooled combine beets, garlic, walnuts, parmesan, lemon juice and salt in a blender.
Pulse blender several times
Add the rest of the hemp oil and puree until you reach your desired pesto consistency.
Add beet pesto to pizza dough and top as you please.
Bake for 20 – 25 minutes
For a crispy pizza move to the top rack and broil for the last 2 minutes.
Our spring inspired toppings:
Mettrum Originals Raw Shelled Hemp Seeds