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Beetroot, caraway & walnut pesto

Beetroot, caraway & walnut pesto

Choose from: beetroot, caraway & walnut; broad bean, coriander & almond; or carrot, chilli & pine nut


Beetroot, caraway & walnut

  • 300g grated beetroot
  • 100g walnuts
  • 1 garlic clove
  • 60ml olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp caraway seeds
  • Salt and pepper to taste


  1. Place all ingredients into a blender. Mix until finely chopped and well combined.
  2. Check the seasoning and adjust with more salt and pepper, if needed.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper.

… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

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The MayJune 2020 issue of Taste Buds is out now