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.