200g. beetroots cooked and peeled (Not in Vinegar)
30g toasted pine nuts (fry until lightly coloured)
45g Parmesan cheese, grated
1 garlic clove
1/4 cup olive oil
Salt and freshly ground black pepper
20+ Mini Crackers  (available in most grocery stores)


14g toasted pine nuts
5g Parmesan, grated
Handful of micro cress


For the pesto, place all ingredients together in a food processor; pulse until a rough paste forms and the ingredients are well combined. Then taste mixture to check the the seasoning.

Use a teaspoon to top shortbreads with the pesto and then garnish with the toasted pine nuts, Parmesan shavings.

Serve at room temperature.

Time saving tip is to prepare the pesto 1-2 days in advance and store in the refrigerator.

Products Used:

Artesà Marble Serving Platter