RECIPE: GOATS CHEESE RAVIOLI WITH BEETROOT PESTO & WARM PINE NUT BUTTER
INGREDIENTS Beetroot Pesto: 75g cooked beetroot 1/8 cup olive oil 25g parmesan, finely grated 1 clove garlic, finely grated Zest of ½ lemon 2 tsp lemon juice 1/8 tsp salt 25g pine nuts, toasted [...]